Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto
(from austincook’s recipe box)
Source: Giada De Laurentis
Serves 6 peopleCategories: Pasta
Ingredients
- 2 pounds asparagus, trimmed
- 3/4 pound spaghetti
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 6 ounces smoked mozzarella cheese, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil leaves
Directions
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Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
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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.
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Return the water in the pot to a boil, adding additional water, if necessary.
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Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes.
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Drain the pasta, reserving 1 cup of the cooking liquid.
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Heat the oil in a heavy large skillet over medium heat.
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Add the garlic and saute until fragrant, about 20 seconds.
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Add asparagus to the skillet. Season with salt and pepper, to taste.
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Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat.
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Add the prosciutto, mozzarella, and basil, and toss to combine.
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Turn off the heat.
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Season with salt and pepper, to taste, and serve.