I am very much a fan of pasta, as well as a fan of asparagus. When it comes to asparagus, I've very judgemental of size. The thin petite ones are my favorite - they are more tender. Albertson's finally had some small ones in stock - so I took advantage of the opportunity. I also used up the remainder of the prosciutto from the pizza the other night. This meal was a great one-pot wonder with the assistance of using aluminum foil for the oven items.
I absolutely loved this dish! It melded all the flavors that are my favorites and had plenty of asparagus to make it a veggie-full meal.
- 8 oz of cavatappi pasta (its just regular pasta, but in a fun swirl shape)
- 1 lb of aspargus, trimmed and broken in smaller pieces
- Teaspoon of minced garlic
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- A couple shakes of salt & pepper
- 2 tablespoons pine nuts
- 2 oz or so of prosciutto, diced
- 1/4 shredded parmesan
- Boil pasta per package directions, throw in asparagus in the last 3 minutes of cooking time.
- In 400 degree oven, toast the pine nuts for about 3 minutes. Take out, then up the temperature to 475 and cook the prosciutto for about 6 minutes - to give it a good crisp.
- Whisk together the lemon juice, olive oil, salt & pepper.
- Drain pasta & asparagus and put back in the pot, stir in the garlic & lemon/olive oil mixture, pine nuts, prosciutto & the cheese.
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