Creamy Spring Pasta

This Creamy Spring Pasta is the perfect way to celebrate the season. It's a simple recipe that bursts with flavor. It has tender blanched asparagus, sundried tomatoes, crispy prosciutto and a silky lemon cream sauce. It's a dish that's both comforting and vibrant. It's perfect for and easy weeknight dinner or even a special occasion. Either way, it's so delicious.

WHAT YOU'LL NEED:

• 1 bunch of asparagus (trimmed & cut into 1 inch pieces)

• 3 green onions ( thinly sliced, green and white pieces)

• 1 tbsp sun-dried tomato oil

• 2 tbsp butter + 2 tbsp for mixing with the pasta at the end

• 4 garlic cloves minced

• 1 cup heavy whipping cream

• Zest of a lemon

• Squeeze of fresh lemon juice ( about 1 tbsp)

• 3-4 pieces of prosciutto

• 1/2 fresh grated parmesan reggiano+ more for topping

• 1/3 cup sun-dried tomatoes in oil (drained & chopped)

• Salt and pepper to taste, crushed red pepper

• 9 oz bag of fresh fettuccine ( I used the brand Giovanni RANA)

• Reserved pasta water

DIRECTIONS:

1. To a skillet on medium heat, add your prosciutto and cook for 1-2 mins or until it darkens and becomes crisp and transfer to a paper towel lined plate.

2. Bring a pot of salted water to a boil and carefully drop in the asparagus. Cook for 2 1/2 mins ( it should  be bright green) Immediately transfer the asparagus to an ice bath for about 2 mins. Drain and pat dry.

3. To the same skillet the prosciutto was cooked in. Add in 2 tbsp of butter and 1 tbsp of sun-dried tomato oil. Once the butter melts add in the blanched Asparagus, sun-dried tomatoes and salt. Sauté for 2 mins

4. Add in garlic and green onions and sauté for 1 minute.

5. Pour in heavy cream, lemon zest and season with salt , pepper and crushed red pepper.

6. Simmer for about 4-5 minutes or until the sauce creamy and slightly thickened.

7. Bring a pot of salted water to a boil and cook pasta  according to the package instructions (make sure to reserve some pasta water)

8. Add the cooked pasta straight from the pot no need to drain it. Add in the lemon juice, parmesan cheese, butter and a splash of reserved pasta water as needed to loosen the sauce to help it coat the noodles evenly. Taste and adjust seasoning if needed.

9. Serve immediately and top with parmesan cheese and the crispy prosciutto and ENJOY!

   
   

   * If you want to save a little time you don't have to blanch your asparagus. I just love the bright green color you get when doing so. You can just saute them in the sundried tomato oil and butter for 4-5 minutes season with a pinch of salt. And then sauté the remainder of the veggies for 1-2 minutes.

   * If you are blanching the asparagus and you're unaware of an ice bath. It's just ice and water you put in a bowl to quickly stop the cooking process.