Pasta with Asparagus and Crispy Prosciutto
When pasta is the answer, consider reaching for COLUMBUS® Prosciutto and bucatini for a satisfying meal that’s ready in a half hour. Ribbons of sweet asparagus mingle with spicy garlic and crushed red peppers, while nutty parmesan offers an irresistible richness to the pasta. Our lean Prosciutto provides a savory flavor that blends perfectly with bright herbs to complete the dish.
Ingredients
- 1/4 cups
olive oil, divided
- 1/2 cups
dried breadcrumbs
- 1
(3-ounce) package COLUMBUS® Prosciutto, torn into small pieces
- 2
garlic cloves, minced
- 1/4 teaspoons
crushed red peppers
- 1
bunch asparagus, peeled into ribbons
- 12 ounces
bucatini, cooked and drained; ½ cup cooking liquid reserved
- 2 tablespoons
chopped chives
- 2 tablespoons
chopped Italian parsley
- 1/2 cups
shredded parmesan
-
Freshly cracked black pepper
Directions
In large skillet over medium-high heat 1 tablespoon oil. Stir in breadcrumbs. Cook 2 to 3 minutes or until golden brown and crisp. Remove from skillet.
In same skillet, add 1 tablespoon oil over medium-high heat. Cook prosciutto 3 to 4 minutes or until crisped. Stir in garlic and crushed red peppers. Stir in asparagus. Cook 1 to 2 minutes or until asparagus is crisp tender.
Add pasta to prosciutto mixture. Stir in chives, parsley and remaining oil. Add reserved pasta cooking liquid a tablespoon at a time to loosen mixture. Toss to combine. Divide among serving bowls. Top with breadcrumbs and cheese. Season with pepper.