Chardonnay Pairings: Prosciutto and Asparagus Pasta (0313)
Photo by Annabelle Breakey
Total Time 25 mins

Sunset reader Christine Datian, of Las Vegas, sent us this indulgent and delicious pasta recipe. If you’d prefer a lighter version, you could use milk thickened with a little flour in place of the cream.

How to Make It

Step 1
1

Cook pasta according to package directions. Drain and return to pot.

Step 2
2

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

Step 3
3

Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.

Ingredients

 8 ounces angel hair pasta
 1 tablespoon olive oil
 1/2 large onion, sliced
 2 garlic cloves, minced
 2 cups sliced mushrooms
 4 ounces thinly sliced prosciutto, cut into strips
 1 pound asparagus, trimmed and cut into 1-in. pieces
 1 1/4 cups heavy whipping cream
  About 1/4 cup grated parmesan cheese
 1/2 teaspoon pepper
 1/2 teaspoon chile flakes

Directions

Step 1
1

Cook pasta according to package directions. Drain and return to pot.

Step 2
2

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.

Step 3
3

Pour sauce with vegetables over pasta and toss to coat. Serve with more parmesan.

Prosciutto and Asparagus Pasta

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