1 pound asparagus, trimmed
½ pound whole wheat spaghetti
2 tablespoons olive oil
2 garlic cloves, minced
Salt and freshly ground black pepper
3 ounce pkg. thinly sliced prosciutto, cut
crosswise into strips
4 ounces smoked mozzarella or smoked provolone
cheese, diced
3 tablespoons thinly sliced fresh basil leaves
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Cook the asparagus in a large pot of boiling
salted water until crisp tender, about 2 to 3
minutes. With a slotted spoon, remove asparagus
from boiling water to a bowl of ice water to
cool and stop the cooking. When cool, strain,
cut asparagus into 1-inch pieces, and set
aside.
Return the water in the pot to a boil, adding
additional water, if necessary. Add the pasta
and cook about 9 minutes. Drain the pasta,
reserving ½ cup or so of the cooking liquid.
Heat the oil in over medium heat. Add the
garlic and saute’ about 20 seconds. Add
asparagus to the skillet. Season with salt and
pepper, to taste. Add the pasta, and if needed,
some of the reserved cooking liquid. Toss to
coat. Add the prosciutto, cheese, and basil,
and toss to combine.
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