Fettuccine with Asparagus and Ham recipe
This rustic recipe takes you to old-world cuisine with a pasta that needs no thick jarred sauce. Oil-sautéed garlic, asparagus, and ham are all it takes to fill your bowl with flavor and comfort.
Ingredients:
- 1 pound asparagus, thick ends removed
- 1 pound fettuccine pasta (tagliatelle, linguine or spaghetti will also be fine)
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 1/2 red chile, sliced into rings
- 8 very thin slices ham
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Directions:
Bring a large pot of water to a boil. Add asparagus and cook until just tender, 2 minutes. Remove from water with a slotted spoon and set aside to drain. Slice into thin diagonal slices.
Add the pasta to the water and cook only until slightly soft, after 7 to 8 minutes.
Place the garlic, chile and olive oil in a skillet over medium low, and cook until garlic is golden. Add the ham and reserved asparagus, and cook until slightly browned, 3 to 5 minutes.
Add about 3 tablespoons of the pasta boiling water to the oil in the pan, stir in the cooked pasta and season to taste with salt and pepper. Serve immediately.
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Reviews and Comments:
We made this recipe this evening, it was delicious! After the pasta was cooked we added some Italian herbs to spice it up and give it some texture, we think this was a good improvement. Chinese spices and soy sauce might be another interesting addition.
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