creamy fettuccine with prosciutto and asparagus
Great pasta dish. I like to add garlic, red pepper flakes and sometimes grilled chicken breast slices. From Bon Appetit.
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
- 1/4 cup unsalted butter
- 4 ounces thinly sliced prosciutto, cut into 1/4-inch lengths
- 8 ounces crimini mushrooms, sliced
- 1 cup frozen petite peas, thawed
- 1 cup whipping cream
- 16 - cherry tomatoes, halved
- 1 pound fettucine
- 2/3 cup parmesan cheese (about 2 oz)
- 1/4 cup chopped fresh chives
How To Make creamy fettuccine with prosciutto and asparagus
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Step 1Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
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Step 2Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
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Step 3Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
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