Pasta with Prosciutto and Chevre
Light, quick and easy summer pasta dish with asparagus, prosciutto and chevre.
Servings: 4 people
Ingredients
- 1 tbsp olive oil I use garlic infused olive oil
- 3 oz package sliced prosciutto
- 1 clove garlic, minced I omit this, for digestibility
- 2 green onions, chopped
- 1 bunch asparagus, trimmed and sliced into 1-inch pieces
- 1/2 cup parsley, chopped
- zest of 1 lemon
- 2 tbsp lemon juice
- 4 oz chevre/goat cheese crumbles
- 1/2 cup toasted pistachios, coarsely chopped
- broth, as needed
- 8 oz penne or spiral pasta
- 1 tsp herbs de Provence
Instructions
- Cook the pasta according to package directions. Drain the pasta, reserving ¼ cup starchy cooking water.
- Heat the oil over medium high heat and sauté prosciutto slices till crisped. Remove to drain and then slice into ½-inch pieces. Add garlic, asparagus and green onion to the skillet and sauté till asparagus is crisp tender, adding broth as needed to prevent sticking. Stir in parsley, lemon zest, juice and herbs. Toss the vegetables, pasta, prosciutto, pistachios and reserved cooking water together. Top with goat cheese crumbles, and serve.