Prosciutto and asparagus pasta

    30 min

    Linguine pasta tossed with prosciutto and asparagus is a quick and easy meal to prepare when asparagus is in season. Grate some lemon zest and Parmesan cheese on top before serving. The whole family will love it!

    1 person made this

    Serves: 6 

    • 1 bunch fresh thin asparagus, trimmed
    • 5 slices prosciutto, or more to taste
    • 1 tablespoon olive oil
    • 1 bunch spring onions, thinly sliced
    • 450g linguine pasta

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a pot of water to the boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
    2. Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 3 or 4 tablespoons of the pasta water.
    3. Heat a pan over medium heat; cook prosciutto in hot pan until crisp, 2 to 3 minutes. Remove prosciutto from pan and transfer to a chopping board to cool; chop.
    4. Heat olive oil in a pan over medium heat; cook and stir spring onions until lightly browned, about 5 minutes. Remove pan from heat; add asparagus.
    5. Combine pasta, reserved pasta water, asparagus and spring onions together in a serving bowl; top with prosciutto.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    Easy to make and quick. Loved the flavours coming the prosciutto and asparagus. Nice not to have sauce as it would have taken away from those flavours. Will certainly add to my list of favs  -  27 Nov 2018  (Review from Allrecipes US | Canada)


    These are great steps in the right direction. I made the recipe, but before I severed it, it wasn't very tasty. I made a few modifications, and cheesy bread for supper  -  31 Jul 2016  (Review from Allrecipes US | Canada)


    This was really bland. I added some parmesan cheese and that only helped a little. I wish I'd used bacon or something other than prosciutto, since prosciutto is a rare treat for us and we would have rather had it on its own than waste it on this. Not making this one again, sorry.  -  22 Apr 2016  (Review from Allrecipes US | Canada)