Revised 2012 Apr 25
Tender asparagus is quickly tossed in a flavourful butter sauce with garlic, pine nuts, and prosciutto for an Italian-inspired dish for a spring day
2 ounces prosciutto, chopped
1 clove garlic, minced
1/4 cup pine nuts
2 tablespoons lemon juice
1/2 pound asparagus, trimmed and cut into 1 1/2" lengths
salt and pepper to taste
4 ounces fettucini
Cook the pasta till nearly done in boiling salted water
Steam the asparagus to desired doneness.
Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Add water from the pasta by the spoonful to make a sauce.
Stir in the lemon juice. Add the asparagus and pasta to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
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