The Best Recipes Prosciutto and Asparagus Pasta

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Prosciutto and Asparagus Pasta

"We love prosciutto-wrapped asparagus and this was a great way to stretch the relatively expensive prosciutto. Our whole family loves it."

Ingredients :

1 bunch fresh thin asparagus, trimmed
5 slices prosciutto, or more to taste
1 tablespoon olive oil
1 bunch green onions, thinly sliced
1 (16 ounce) package linguine pasta

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

Bring a large pot of water to a boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
Heat a skillet over medium heat; cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool; chop.
Heat olive oil in a skillet over medium heat; cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat; add asparagus.
Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl; top with prosciutto.

Notes :

Optional: Toast 1/4 cup pine nuts in small pan while boiling pasta and add to pasta. Also good with 1 lemon zested and juiced or 1/4 cup grated Parmesan cheese.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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