Categories: Pasta
Ingredients
- 7 ounces/200 grams asparagus
- zest of 1 lemon and the juice of half of it
- 1/2 a cup/50 grams parmesan cheese
- about 11/2 to 2 ounces/50 grams prosciutto (cured Italian ham)
- 7 ounces/200 grams farfalle (bow-tie) pasta
- 31/2 ounces/100 grams ricotta cheese
- a handful each of fresh basil and chives
- freshly ground black pepper
- white wine to serve (optional, of course!)
Directions
- Put a pot of water on to boil for your pasta.
- Meanwhile, prepare your other ingredients (wash and chop the asparagus into 1-inch or so pieces, grate the lemon zest & parmesan, rip up the prosciutto slices into rough pieces & wash and chop the herbs).
- Cook the pasta according to the packet instructions. While it’s cooking, pan fry (in a large pan) your asparagus for 3 or 4 minutes until lightly browned and slightly tender, then turn off the heat.
- Drain and add the cooked pasta (reserving a little of the pasta cooking water) plus about two thirds of the ricotta cheese to the asparagus pan and stir well. Then add the lemon zest and juice, about two thirds of the parmesan, the prosciutto and most of the basil and chives and stir again. Add a little of the cooking water you reserved to make the pasta more smooth and silky, then turn on the heat again for half a minute or so, stirring, just to warm it through slightly.
- Serve up your pasta, then top with the rest of the parmesan and herbs and a little freshly ground black pepper. Serve with a lovely crisp glass of white wine!