Linguine with Proscuitto and Asparagus May 30 2018, 0 Comments

  • 12 oz  Spinach Basil Garlic linguine
  • 1 Tbsp Jasper's olive oil
  • 1 garlic clove chopped
  • 1 Tbsp fresh sage chopped
  • 4 oz aged parmesan or Romano shredded
  • 2 Tbsp butter
  • 8 oz asparagus tips
  • 4 oz prosciutto sliced in strips
  • 2/3 cup light cream
  • 1/4 cup dry white wine
  • Fresh sage leaves to garnish

Directions:

Cook pasta to al dente. In frying pan, melt butter and oil. Sauté asparagus tips until crisp tender. Remove from pan and set aside. Stir in garlic and prosciutto and cook for about 1 minute. Deglaze pan with white wine. Add sage leaves and cook another minute. Add cream and bring to a boil over medium heat, stirring frequently. Add grated cheese and simmer, stirring occasionally until cheese is melted. Season to taste. Toss together with pasta and asparagus to coat. Garnish with fresh sage leaves and shredded parmesan cheese, if desired.