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.
I N G R E D I E N T S
350g of dried spaghetti
A good glug of olive oil
90g of prosciutto slices, finely chopped
2 garlic cloves, peeled and crushed
1/4 of a teaspoon of dried chilli flakes
2 bunches of asparagus, chopped
50g finely grated parmesan
1 1/2 tablespoons chopped fresh spring onions or chives
1 1/2 tablespoons chopped fresh parsley
M E T H O D
1. 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 at 100% humidity) or simply add a sieve above the pasta saucepan for the last few minutes of cooking for the same effect.
2. 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.
3. 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.