Asparagus and mushroom pasta smothered in a creamy, lemony sauce then mixed with the crispiest, saltiest prosciutto. It’s the perfect summer dish – enjoy as a quick and easy meal or take it to your next barbeque or potluck.
This is a scheduled post, as I’m currently travelling around Africa for ten weeks. Jealous much?!
Summmmmmmmer! I’m no longer in London, and have very little internet access, so I have no idea whether summer has come and gone there already. I hope it’s still in full swing though. When I first moved to London it was the dead of winter. I didn’t have high expectations for the upcoming summer, but I was hoping for some warm, sunny weather for a solid couple of months. Boy, was that wishful thinking. The first summer I spent it London, it rained almost the entire time. It was so disappointing. But! I’m happy to report that the three subsequent summers I spent in London were perfectly pleasant, sunny for the most part and even, at times, scorching hot.
A good summer in London is something I’m definitely going to miss. Even though it never gets as hot as Sydney does in summer, people in London never take a nice summer’s day for granted. The parks are packed full of people enjoying the sunshine, having a few drinks, playing ball games and just appreciating the nice weather. Everyone always seems a little bit happier and a little bit nicer when the weather is good too. I feel like Sydneysiders take the good weather for granted sometimes. Don’t get me wrong, there is definitely an appreciation, but not in the same way as in London.
This Lemon, Asparagus, Mushroom & Crispy Prosciutto Pasta is the epitome of summer. Even though it’s a creamy pasta, it tastes so light and refreshing and is perfect on a warm summer’s evening. Full of summery vegetables, a splash of lemon and incredible salty, crispy prosciutto, it can easily be doubled or tripled to serve a crowd and can be eaten cold, so it would be a great addition to any summer barbeque.
Lemon, Asparagus, Mushroom & Crispy Prosciutto Pasta
Prep Time: 10 minutes
Cooking Time: 15 minutes
2-2½ cups pasta (I used fusilli)
200g bunch of asparagus, cut into 3cm pieces
1 tbsp olive oil
70g prosciutto (5 slices)
2 cloves garlic, minced
150g mushrooms, sliced (about 2 cups)
⅔ cup double cream
Juice of one small lemon
1 cup grated parmesan cheese
Salt and pepper, to taste
- Cook pasta in a saucepan of salted boiling water according to package instructions, adding the asparagus about 4 minutes before the pasta has finished cooking. When cooked, drain and return to saucepan.
- While pasta is cooking, heat olive oil in a large frying pan over medium-high heat. Add prosciutto slices and cook until crispy, about 3-4 minutes each side. Remove from pan and set on a paper towel-lined plate. When cool enough to handle, crumble into smaller pieces.
- Using the same pan, reduce heat to medium, add garlic and mushrooms and cook, stirring, for 3-5 minutes, until fragrant and mushrooms are browned. Add cream and lemon juice and bring to a simmer. Cook until thickened, about 4-5 minutes.
- Pour mushroom cream sauce over asparagus and pasta and add parmesan and salt and pepper. Stir to combine, then gently mix in crumbled prosciutto. Serve immediately.
Recipe adapted from Some the Wiser.