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Source: Cookbook Sampler

Pasta with Asparagus, Prosciutto and Parmesan
A loaf of Italian garlic bread rounds out this savory pasta dish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 pound fresh pasta, of any kind, or 1 lb. of dried capellini
1 tablespoon salt, plus salt to taste
1 pound asparagus spears, medium thickness
6 ounces sliced prosciutto
3 tablespoons extra virgin olive oil
Grated nutmeg
Freshly ground pepper
1/3 cup grated Parmesan cheese, plus cheese at the table




Fill a large pot with hot tap water. Cover and bring to a boil over high heat, 8 to 10 minutes. Meanwhile, cut the bottom 1 inch from the asparagus spears and discard. Cut the spears on the diagonal into 1 1/2-inch pieces.

When the water boils, add the salt, pasta and asparagus. Stir, cover and return to a boil. Stir again, partially cover and cook for 3 to 4 minutes until the pasta is done to your taste. (The asparagus will be cooked but firm)

While the pasta and asparagus cook, cut the prosciutto slices crosswise into 1/2-inch-wide strips. Combine the olive oil, nutmeg and salt and pepper to taste in a cup. Drain the pasta and asparagus, reserving 1/2 cup of the cooking liquid. Put the pasta and asparagus back into the pasta pot. Add the prosciutto and the olive oil mixture and toss well. Add the cheese and cooking water and toss well. Serve in pasta bowls. Pass the additional cheese at the table.





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