Classic Spring Pasta Dish

By Fay Abrahamsson

When the weather turns a bit warmer, it's natural to move from heavier and heartier dishes such as red-sauce pastas and beef stews to lighter entrees such as this recipe. This dish is still satisfying as a hot meal, but reminds of us spring and soon-to-be summer nights. 

Springtime Pasta

3 T butter

1 medium shallot, minced2 cloves garlic, minced
2 oz. prosciutto, sliced thin, chopped in chunky pieces
½ cup white wine (or chicken broth)
Juice of half a lemon
1 tsp. lemon zest
Freshly ground black pepper
1 lb. asparagus, ends trimmed, sliced into 2” pieces
1 lb. dried fettuccine or dried pasta of your choice
½ cup grated Parmesan cheese
Drizzle of olive oil 

In a large non-stick pan, melt butter. Add shallot and garlic and sauté on low for 5 minutes. Add prosciutto and cook on low for a few minutes more. 

Add wine (or chicken broth), lemon juice and zest, freshly ground pepper and let simmer on very low heat.

Meanwhile, bring a large pot of salted water to boil. Add asparagus and cook for about 2 minutes until bright green and cooked, but still crisp. Remove from water with a slotted spoon. Set aside.

Cook pasta in boiling water until al dente. Drain, remembering to reserve about one cup of the pasta water.

To assemble:  In large pasta bowl, add cooked fettuccine. Drizzle with a small amount of olive oil and toss.  Add prosciutto mixture, asparagus and Parmesan cheese and toss gently.  Add small amounts of the hot pasta water until a desired moistness is achieved.

Serve immediately. Makes 4 hearty servings.