Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto

niedziela, 26 stycznia 2014

Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto

Time: 360 hrs 10 mins


  • 2 lbs asparagus, trimmed
  • 3/4 lb spaghetti
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 6 ounces prosciutto, cut into crosswise strips
  • 6 ounces smoked mozzarella cheese, cut in 1/4 inch dice (1 cup)
  • 6 tablespoons thinly sliced fresh basil leaves
  • salt
  • fresh ground black pepper


  • 1 Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
  • 2 Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
  • 3 When cool, strain the asparagus and cut into 1 inch pieces then set aside.
  • 4 Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
  • 5 Reserve 1 cup of the pasta water and set aside.
  • 6 Drain the pasta.
  • 7 Heat the oil in a large saute pan over medium heat.
  • 8 Add the garlic and saute until fragrant, then add the proscuitto strips.
  • 9 Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
  • 10 Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
  • 11 Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
  • 12 Turn off the heat and continue to toss.
  • 13 The pasta will become creamy as the mozzarella starts to melt.

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