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Pasta with Asparagus, Prosciutto, and Mushrooms

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 6 Tbsp. olive oil, plus more if needed
  • 5 oz. thinly sliced prosciutto, cut into julienned strips
  • 10 oz. mushrooms (I like portabella), sliced
  • 1 pound penne, farfalle, or rigatoni
  • 1 pound asparagus, sliced into 1 inch strips on the diagonal
  • 2 Tbsp. unsalted butter, softened
  • 3/4 cup grated parmesan cheese (I use freshly grated Romano), divided
  • Salt
  • 1/4 cup chopped chives
make it
Heat 2 of the Tbsp. of oil in large skillet over medium-high heat. When hot, add the prosciutto. Stir and cook until strips are crisp, about 3-4 minutes. Remove with slotted spoon and drain on paper towels. Add remaining oil to same skillet and cook mushrooms until golden brown, about 4-5 minutes. Remove from pan and set aside.

Bring large pot of water to boil and add salt. Add pasta. Cook for 9 minutes, then add sliced asparagus. Continue to cook for about 3 minutes more, until pasta is al dente and asparagus is tender.

Drain pasta and asparagus, and then return both to pot. Stir in the butter and 1/2 cup of the grated cheese. Stir in the prosciutto and mushrooms. Season with salt to taste. Top with remaining cheese and chives to serve.
I found a variation of this recipe in an old newspaper. It is an excellent spring time recipe if you have an abundance of fresh asparagus in your garden!
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