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.

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    Reviews in English (7)


    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)


    I have yet to make this dish, But i have been looking for a pasta dish like this. These are all of my favorite ingredients and I can't wait to try this recipe . Thank you!  -  30 Mar 2016  (Review from Allrecipes US | Canada)

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