KitchenMagician's Recipe

FUSILLI - ASPARAGUS AND PROSCIUTTO

Category: Pasta in Sauce

Makes 4 servings.

1 T. olive oil
1/4 lb. thinly sliced prosciutto, cut into 1/4-inch strips
1 clove garlic, minced
1 c. heavy cream
2 T. lemon juice
salt and pepper
1 lb. fusilli, cooked and hot
1 c. hot water (from pasta)
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
1 1/2 c. grated Parmesan cheese
3/4 c. chopped fresh basil

Heat oil in large nonstick skillet over medium heat until just smoking.
In a large skillet, saute prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate to drain.
Add garlic to skillet and cook until fragrant, about 30 seconds.
Add asparagus and saute until bright green and tender.
Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pasta in pot; toss to combine, adding remaining cooking water as needed.
Season with salt and pepper. Sprinkle portions with crispy prosciutto.