Asparagus Prosciutto Pasta
What a busy time of year for the gardener! Finally, there aren’t any predicted days of frost; are we really past the frost free date? I will wait another week or so before I plant my basil-it likes it nice and warm. Farmer John did predict that May 9th, it would frost. When and how did he predict this you ask? Back in February, on February 9th to be exact, we had a storm and it thundered, he said, “three months later we will have frost” By golly he was right, wow, can you believe it May 9th we had frost?!
My husband and I got the main veggie garden planted, lots of tomatoes, swiss chard, variety of beans, peppers, zucchini, okra, tomatillos, etc. I will plant my eggplant in a different area; they don’t do well in the garden. I plant them by the pool; they must like it hot and dry (it’s surrounded by concrete that just bakes in the sun). Now I’m working on planting all the flowers too. I needed a quick dinner. I had asparagus, since it is in season right now, I recall making this pasta dish with asparagus, prosciutto, walnuts and cottage cheese. Yes, I forgot to write down the measurements. I started making it, took a couple pictures, then thought it was not going to be any good. Well, my husband loved it! It was pretty darn good. The cottage cheese makes it really creamy. There are not many step by step pictures, remember I didn’t think it was going to be good, when I make it again I will add more pictures. Very quick to make, it takes longer for the water to boil. Enjoy it now while asparagus is in season.
Asparagus Prosciutto Pasta
13.25 ounce box whole grain penne pasta
1 ½ pounds asparagus
2 tablespoons extra virgin olive oil
1 broken dried cayenne or 1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
3 ounces sliced prosciutto, cut into ¼” strips, separate
1 ½ cups cottage cheese; do not use “fat free”
½ cup grated Pecorino Romano cheese, more for serving
Salt and coarse ground black pepper
¾ cup toasted walnuts, coarse chop
Cook pasta accordingly to package directions. Break woody ends off asparagus; compost. Cut or break cleaned asparagus into 1-2 inch pieces. At the last 3 minutes of pasta cooking add asparagus and cook until crisp tender 2-3 minutes; remove and set aside. Drain pasta; reserve pasta water.
While pasta is cooking, heat a large skillet over medium-high heat. Once hot add oil, red pepper flakes, garlic and prosciutto. Cook and toss until the prosciutto is browned, 3-4 minutes. Reduce heat to medium; add drained pasta, cottage cheese and a ladle full of pasta water. Continue to toss and mix until cottage cheese is melted and the pasta is creamy and coated; add more pasta water as needed. Add asparagus, coarse black pepper and ½ cup grated cheese; toss until thoroughly mixed. Taste, may or may not need salt depending on how salty the cheese and prosciutto is; add accordingly. Transfer to individual plates or in a large serving bowl. Top with additional grated cheese and walnuts. Pass additional cheese at the table. Serve immediatley. Yum.
Serves 6
