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30-Minute Spring Pasta

Yield
4 servings
Active Time
Cook Time
Total Time
An easy spring pasta full of fresh vegetables, salty prosciutto and plenty of Private Reserve cheese. A delicious, colorful dish on the table in 30 minutes!

By: Meggan Hill, Culinary Hill

Ingredients

  • ¼ cup olive oil, divided
  • 5 ounces thin prosciutto slices, stacked and cut inro 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® Private Reserve Cheese, shredded, plus more additional for garnish
  • Salt and pepper to taste
  • ¼ cup chopped fresh chives, for garnish

Method

  1. Heat 2 tablespoons olive oil in large skillet over medium-high heat until simmering. Add prosciutto strips and cook until crisp, about 3 minutes. Transfer to bowl.
  2. Add remaining 2 tablespoons olive oil to skillet and heat until simmering. Add mushroom slices and pinch of salt; cook until golden brown, about 5 minutes. Add to bowl with prosciutto.
  3. Meanwhile, bring 4 quarts (16 cups) water and 1 tablespoon salt to boil in large pot. Add pasta and cook 9 minutes. Add asparagus and cook 3 additional minutes. (12 minutes total)
  4. Drain pasta and asparagus (do not rinse). Return to pot. Stir in butter, Roth Private Reserve Cheese, prosciutto and mushrooms; toss. Season to taste with salt and pepper.
  5. Transfer to large serving bowl or individual plates. Garnish with additional Roth Private Reserve cheese and fresh chives.