Good morning, all.
I imagine for all of you prosciutto lovers, this would sound even better. That’s why I’m telling you about it because you should make it with the prosciutto (if that’s what you’re into). I, however, am living life prosciutto-less.
Pasta with Spring Vegetables
Adapted from Bev Cooks
2 cups penne
2 Tbsp olive oil, plus more for drizzling
1/2 bunch asparagus, ends trimmed and cut into 3/4 inch pieces
5 scallions, cut into 1/2 inch pieces
5-6 garlic gloves, minced
1 cup frozen or fresh peas
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Salt and pepper
OPTIONAL: Shaved cheese
OPTIONAL: 4 slices prosciutto, torn
OPTIONAL: Saute prosciutto on medium heat without oil until crisp. Set aside.
Heat oil in a large sauté pan over medium-high. Add asparagus, scallions and peas; sauté until tender and bright green in color, 3 or 4 minutes. Sprinkle a bit of salt and pepper. Add the garlic and cook for another 30 seconds or so.
Bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Reserve 1/3 cup pasta water and drain the rest.
Add pasta to the veggies and stir in some of the pasta water to create a thin sauce. Additionally drizzle some olive oil and a pinch or two of salt and pepper.
Garnish with a good handful of fresh mint, parsley, and the crispy prosciutto. I also add a big handful of freshly shaved parmesan cheese.