About this recipe: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 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
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
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.
Combine pasta, reserved pasta water, asparagus and spring onions together in a serving bowl; top with prosciutto.