By: Meggan, Culinary Hill
An easy spring pasta full of fresh vegetables, salty prosciutto and plenty of Roth's Private Reserve cheese. A delicious, colorful dish on the table in 30 minutes!
Inspiration came from everywhere for this recipe: the first slim, green asparagus stalks of spring, the deep woody color of mushrooms, thin slices of delicate prosciutto, and the delicious, nutty creaminess of Roth’s Private Reserve. It’s a combination you need to try immediately!
The pasta and asparagus cook in the same pot (just add the asparagus later since the cooking times differ). Once drained, add everything into the pot and toss with butter and loads of Roth’s Private Reserve cheese. This special cheese is made in small batches with local raw milk, hand-washed by artisans and aged for 6 months or more. It’s truly a cheese worth waiting for!
For the mushroom lovers out there, add some earthy baby portobello mushrooms. And if my calculations are correct, the first chives of spring should be popping up out of the dirt any minute now. Go cut some!
An easy spring pasta full of fresh vegetables, salty prosciutto and plenty of Roth's Private Reserve cheese. A delicious, colorful dish on the table in 30 minutes!
Inspiration came from everywhere for this recipe: the first slim, green asparagus stalks of spring, the deep woody color of mushrooms, thin slices of delicate prosciutto, and the delicious, nutty creaminess of Roth’s Private Reserve. It’s a combination you need to try immediately!
The pasta and asparagus cook in the same pot (just add the asparagus later since the cooking times differ). Once drained, add everything into the pot and toss with butter and loads of Roth’s Private Reserve cheese. This special cheese is made in small batches with local raw milk, hand-washed by artisans and aged for 6 months or more. It’s truly a cheese worth waiting for!
For the mushroom lovers out there, add some earthy baby portobello mushrooms. And if my calculations are correct, the first chives of spring should be popping up out of the dirt any minute now. Go cut some!
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) shredded Roth’s Private Reserve cheese, shredded, plus more additional for garnish
- Salt and pepper to taste
- ¼ cup chopped fresh chives, for garnish
Method
- 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.
- 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.
- 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)
- Drain pasta and asparagus (do not rinse). Return to pot. Stir in butter, Roth’s Private Reserve cheese, prosciutto and mushrooms; toss. Season to taste with salt and pepper.
- Transfer to large serving bowl or individual plates. Garnish with additional Roth’s Private Reserve cheese and fresh chives.