Ingredients with Measurements:
- 8 oz. ginestrata pasta
- 8 oz. asparagus, trimmed and cut into 1-inch pieces
- 4 oz. prosciutto, sliced into thin strips
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking asparagus and prosciutto
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add ginestrata pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 1-2 minutes.
3. Add asparagus to the skillet and cook until tender, about 5-7 minutes.
4. Add sliced prosciutto to the skillet and cook for an additional 2-3 minutes, until heated through.
5. Drain the cooked pasta and add it to the skillet with the asparagus and prosciutto. Toss everything together until well combined.
6. Add grated Parmesan cheese to the skillet and toss again until the cheese is melted and everything is evenly coated.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 23g
- Carbohydrates: 31g
- Protein: 21g
Substitutions for ingredients:
- Ginestrata pasta can be substituted with any other short pasta shape, such as penne or fusilli.
- Asparagus can be substituted with green beans or broccoli.
- Prosciutto can be substituted with bacon or pancetta.
Variations:
- Add sliced cherry tomatoes to the skillet for a pop of color and flavor.
- Use a different type of cheese, such as feta or goat cheese, instead of Parmesan.
- Add a splash of white wine to the skillet before adding the pasta for extra flavor.
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before cooking.
- Don't overcook the asparagus or it will become mushy.
- Reserve some of the pasta cooking water to add to the skillet if the pasta seems too dry.
- Serve with a side salad or garlic bread for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh herbs, such as parsley or basil, on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Side salad
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta cooking water to the skillet.
Food safety advice:
- Be sure to cook the asparagus and prosciutto to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Ginestrata pasta is a traditional Italian pasta shape that originated in the region of Liguria.
Flavor profiles:
- The salty prosciutto pairs perfectly with the tender asparagus and nutty Parmesan cheese.
Serving suggestions:
- Serve as a main dish for a quick and easy weeknight dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Salty, Umami, Herbaceous, Tangy