Total Time: 35 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes
1/2 lb. Pappardelle’s Roasted Garlic Fettuccine
12 oz. fresh asparagus, washed, trimmed, cut diagonally into 2" pieces
1-1/2 teaspoon Bella Sol California Extra Virgin Olive Oil*
1/2 white or yellow onion, diced*
1 clove garlic, minced*
1 teaspoon Bella Sol Modena Barrel-Aged Balsamic*
1 oz. prosciutto, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 cup freshly grated Parmesan cheese
- Boil 6-8 quarts of water (same pot & water you will cook the pasta in) and add asparagus. Cook for 5 minutes. Remove asparagus with slotted spoon and refresh under cold water.
- Reheat water and cook pasta in boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup water.
- Meanwhile, in a large skillet, heat oil and add onion and garlic. Cook for 3 minutes. Add prosciutto and Balsamic and cook for 1 minute. Add asparagus, pasta, reserved 1/2 cup pasta water, red pepper flakes, and salt. Toss until well combined. Serve with freshly grated Parmesan and enjoy!