Tuesday, March 13, 2012

Proscuitto and Asparagus-Artichoke Pasta

This recipe comes from Sunset magazine, March, 2012 pg. 100. Thinking of my friend Georgina who is allergic to shellfish but loves pasta, I came upon this dish and thought of her. I had some steamed artichokes and added two diced artichoke crowns to the original recipe. We love garlic so I doubled this ingredient. We also enjoy the bite that chile flakes provide so I was liberal with that ingredient as well. Don't skimp on using cheap olive oil or parmesan either--it's worth investing in the good stuff.

8 oz. Angel Hair or Spaghetti
1 TBSP. good olive oil
1/2 large onion, diced
4 garlic cloves, minced
2 cups sliced mushrooms
4 oz. thinkly sliced and diced proscuitto
1 lb. asparagus, trimmed and cut into 1" pieces
2 artichoke crowns, cubed
1 1/4 cups heavy whipping cream
1/4 cup grated parmesan cheese
1/2 tsp. pepper
1/2 tsp. chile flakes

Cook the pasta, drain and return to pot. While pasta is cooking, heat oil over medium-high, cook onion, garlic, and mushrooms for 2-4 minutes. Add proscuitto, asparagus, artichokes and cook until asparagus is tender and bright about 2-4 minutes. Add cream, cheese, pepper and chile flakes. Reduce heat to simmer and cook until sauce has thickened (4-5 minutes). Plate the pasta and pour the sauce over the top. Toss to coat and serve with a light dusting of parmesan. This recipe goes very well with Soppressata and Cheese in Puff Pastry as an appetizer (see next blog)

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