An easy Spring Pasta that's full of fresh vegetables, salty prosciutto, and plenty of Grand Cru® cheese. A delicious, colorful dinner on the table in 30 minutes!
By: Meggan Hill, Culinary Hill
By: Meggan Hill, Culinary Hill
Ingredients
- 1/4 cup olive oil, divided
- 5 ounces thinly-sliced prosciutto, stacked and cut into ribbons
- 8 ounces baby portobello mushrooms, sliced
- 1 tablespoon salt
- 1 pound penne pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 2 cups (8 ounces) Roth Grand Cru® cheese, shredded, plus additional for garnish
- Salt & pepper, to taste
- 1/4 cup chopped fresh chives, for garnish
Method
- Heat 2 tablespoons olive oil in a large skillet over medium-high. Add prosciutto, and cook until crisp, about 3 minutes. Transfer to a bowl.
- Add the remaining 2 tablespoons olive oil to the skillet. Add mushrooms and a pinch of salt. Cook until golden brown, about 5 minutes. Add to bowl with prosciutto.
- Meanwhile, in a large pot, bring 4 quarts (16 cups) water and 1 tablespoon salt to a boil. Add pasta and cook 9 minutes. Add asparagus. Cook an 3 additional minutes (12 minutes total).
- Drain pasta and asparagus, but do not rinse! Return to pot. Add butter, Grand Cru® cheese, prosciutto and mushrooms, and toss to combine. Season with salt and pepper, to taste.
- Transfer to a large serving bowl or individual plates. Garnish with extra cheese and fresh chives, and serve.