Recipe Notes

Prosciutto and Asparagus Spaghetti

A super recipe for a easy weekend lunch in the sunshine, best served with a glass of chilled white wine. As the asparagus season is short, substitute in courgettes if it isn’t available.

Recipe Notes | Prosciutto and Asparagus Pasta - Humphrey Munson

I N G R E D I E N T S

350g dried spaghetti
good glug of olive oil
90g prosciutto slices, finely chopped
2 garlic cloves, crushed”>1 garlic cloves peeled and crushed
1/4 teaspoon dried chilli flakes
2 bunches asparagus, chopped
500g finely grated parmesan
1 1/2 tablespoons chopped fresh spring onions or chives
1 1/2 tablespoons chopped fresh parsley

Recipe Notes | Prosciutto and Asparagus Pasta - Humphrey Munson

M E T H O D 

Cook the pasta in a saucepan of salted boiling water until al dente. Drain, reserving approx. 2 tablespoons of cooking liquid. Return the pasta and reserved liquid to the saucepan. Lightly steam the asparagus in a steam oven (around 3 minutes 100% humidity) or simply add a sieve above the pasta saucepan the last few minutes of cooking for the same effect.

Meanwhile, heat a good glug of olive oil in a heavy bottomed pan over medium-high heat. Stir the prosciutto for a few minutes or until golden and crisp. Stir in garlic and chilli flakes for 1 minute or until aromatic. It will smell amazing! Stir in the asparagus for around a minute.

Add the pasta to the prosciutto and asparagus mixture and stir in the parmesan, chives and parsley to the pasta. Toss to combine. Divide among bowls. Season with salt and pepper.

Recipe Notes | Prosciutto and Asparagus Pasta - Humphrey Munson

Images: H|M