Crispy Prosciutto & Lemon Pesto Pasta

with Asparagus & Parmesan

⏱️ 20-30 min 👥 2-4 servings 📖 View on Blue Apron

Ingredients

From your pantry: Olive Oil, Salt, Pepper

Instructions

  1. Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Halve the lemon(s) crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

  2. Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly.

  3. Crisp the prosciutto

    Meanwhile, in a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

  4. Cook the asparagus

    In the same reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.

  5. Finish the pasta & serve your dish

    To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined and the liquid has reduced in volume. Turn off the heat. Stir in the pesto, crème fraîche, and as much of the lemon juice as you'd like until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan. Enjoy!

Protein Variations

Sopressa

  1. Prepare the ingredients

    Prepare the ingredients as directed. Thinly slice the sopressa.

  2. Cook the sopressa

    Follow the directions in Step 3, using the sliced sopressa.

Chef's Notes: Our crushed red pepper flakes consist of dried and crushed red chili peppers, which will vary slightly in spiciness depending on how fresh the flakes are. They are moderately spicy, so make sure to add only as much as you'd like.
Cooking Tip: Cooking instructions are written for 2 servings. If you're cooking for 4, use larger pots and pans, work in batches when necessary, and double any measurements that are highlighted.
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