Spring Pasta Recipe
Ahh spring is (finally) in the air! That means meals move from heavy stews and soups to light and fresh dishes. One Sunday evening I put together this pasta dish in around half an hour and it fulfilled all of my springtime cravings! Hope you enjoy!
One bunch asparagus, cut into 1” pieces
3” piece of pancetta, cut into bite size pieces
One shallot, sliced
Half of one onion, chopped
2-3 cloves of garlic, crushed
4 slices of prosciutto, cut into 2” pieces
Pasta of your choice
Salt and pepper, to taste
Boil a pot of water for the pasta, make sure you salt the water!
In a pan, add a tablespoon or two of olive oil and start to cook the onion, shallot, garlic, pancetta and asparagus. Sprinkle with salt and allow to cook until the onions are clear. (Put the pasta in the boiling water.)
Add a bit of water and cover the pan with a lid to allow the asparagus to cook through, monitoring and stirring it to make sure that there is enough liquid in the pan at all times until the asparagus is cooked. Remove the lid and add the sliced bits of prosciutto, cooking for a minute or two.
Drain the pasta (saving a bit of the starchy water), and add it to the pan. Slice some butter to coat the pasta and sprinkle with the desired amount of Parmesan cheese. Stir and enjoy!