Asparagus Pasta with Spinach and Prosciutto
Spaghetti is a classic family favourite and this one is simply spearlicious!
- 1/2 cup pine nuts
- 1 tablespoon olive oil
- 4 slices prosciutto
- 1/2 bunch spring onions, chopped
- 1 teaspoon sliced red chillies
- 3 garlic cloves, chopped or crushed
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 350g spaghetti
- 2 bunches asparagus, woody ends removed, sliced
- 1/2 cup grated parmesan
- Additional parmesan to serve
- Bring 4 litres of water with 1/2 teaspoon salt to the boil in a large pot.
- Meanwhile, heat a frying pan over low to medium heat. Add pine nuts and cook, shaking pan over heat until nuts are lightly toasted. Remove from pan and set aside.
- Heat oil in pan and cook prosciutto until crispy. Remove from pan and set aside.
- Add spring onions, chillies and garlic to pan and stir-fry 1 minute. Stir in mustard and lemon juice, then remove from the heat and set aside.
- Cook spaghetti in boiling water until almost tender. Add asparagus and return pasta to the boil. Cook until asparagus and spaghetti are just tender, 2-3 minutes. Remove from heat and strain pasta and asparagus through a colander. Quickly return pasta to pan.
- Add spring onion mixture, spinach leaves and parmesan to pasta and stir to combine and reheat.
- Break prosciutto into pieces. Serve pasta scattered with the pine nuts, prosciutto and extra parmesan.
- You can replace the prosciutto with pancetta or ham.
- For a tasty vegetarian alternative, replace the prosciutto with haloumi cheese.
Recipe provided by the Australian Asparagus Council.