Pasta with Asparagus, Parmesan and Crispy Prosciutto

This is an America’s Test Kitchen “fast and fresh” recipe. It was fast, it was fresh, and it was tasty!

Start-to-finish time: 30 minutes +/-

Ingredients

• 1 tablespoon olive oil
• 4 ounces thinly sliced prosciutto, cut into 1/4 inch strips
• 1 garlic clove, minced
• 1 cup heavy cream
• 2 tablespoons lemon juice
• salt and pepper
• 1 pound fusilli or penne
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups grated parmesan cheese
• 3/4 cup chopped fresh basil

Directions

1. Bring 4 quarts water to boil in a large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes.
2. Transfer to paper towel-lined plate.
3. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3-5 minutes.
4. Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes.
5. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes.
6. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
7. Add sauce, 1/2 cup reserved water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed.
8. Season with salt and pepper.
9. Sprinkle portions with crispy prosciutto and serve.