An easy spring pasta full of fresh vegetables, salty prosciutto and plenty of Grand Cru cheese. A delicious, colorful dish on the table in 30 minutes! By: Meggan Hill, Culinary Hill
- 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® Grand Cru, shredded, plus more additional for garnish
- Salt and pepper to taste
- ¼ cup chopped fresh chives, for garnish
- 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 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 Private Reserve cheese and fresh chives.