Tagliatelle With Prosciutto And Asparagus Food

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PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

TAGLIATELLE WITH PROSCIUTTO AND ASPARAGUS



Tagliatelle with Prosciutto and Asparagus image

This is a rich, delicious pasta supper when asparagus is readily available.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

1 pound Fresh Pasta, made through Step 5 in recipe
All-purpose flour, for dusting
1 pound asparagus, trimmed
1 tablespoon salt
1 teaspoon olive oil
4 ounces prosciutto, or ham, cut into pieces
2 tablespoons fresh sage leaves, thinly sliced
2 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
2 ounces Parmesan cheese (optional)

Steps:

  • Divide dough into 4 pieces. Brush one piece very lightly with flour; roll through widest opening on a pasta machine. Fold dough into thirds; pass through again, folded side up. Repeat 3 more times, or until dough is smooth.
  • Roll dough through remaining settings on machine (widest to narrowest), using as little additional flour as possible, until very thin. Place dough on a lightly floured surface; cut in half. Dry dough 5 to 10 minutes before cutting. This keeps pasta from clumping. Drape pasta strands over the back of a chair with a towel hung over it, on a rack, or spread out on towels on a table or counter. Repeat with remaining dough.
  • Fill a bowl with ice and water; set aside. Bring a pot of water to a simmer; blanch asparagus about 5 minutes, just until tender. Transfer to the ice bath. When cool, drain and cut into 2-inch lengths; set aside.
  • Bring a pot of water to a boil. Add 1 tablespoon salt; cook pasta until al dente, about 1 minute. Drain, and set aside.
  • Heat a saute pan over medium heat; add oil. Add prosciutto; saute 2 to 3 minutes, until browned. Add sage and cream; cook until cream is slightly reduced and thickened, about 8 minutes. Add reserved asparagus and pasta; warm about 3 minutes. Serve with nutmeg and pepper, and the grated Parmesan cheese, if desired.

TAGLIATELLE WITH PROSCIUTTO AND ORANGE



Tagliatelle with Prosciutto and Orange image

Provided by David Downie

Categories     Milk/Cream     Pasta     Christmas     Quick & Easy     Father's Day     New Year's Day     Dinner     Lunch     Buffet     Orange     Summer     Family Reunion     Shower     Prosciutto     Engagement Party     Potluck     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan

Steps:

  • Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
  • Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
  • Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA



Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories     Pasta     Kid-Friendly     Dinner     Parmesan     Asparagus     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

  • Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
  • Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
  • Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
  • Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

TAGLIATELLE WITH PROSCIUTTO AND BUTTER



Tagliatelle With Prosciutto and Butter image

Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.

Provided by Alexa Weibel

Categories     dinner, for two, lunch, quick, weekday, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

6 tablespoons unsalted butter
2 ounces prosciutto, torn into bite-size pieces
Kosher salt and black pepper
3/4 pound handmade fresh tagliatelle or store-bought tagliatelle
1/2 cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired

Steps:

  • Bring a large pot of water to a boil over high heat.
  • In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
  • Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
  • Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
  • Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

ASPARAGUS AND PROSCIUTTO RUSTIC TART



Asparagus and Prosciutto Rustic Tart image

Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese (8 oz)
4 oz cream cheese, softened
1/2 cup plus 3 tablespoons shredded Parmesan cheese
1/2 cup sour cream
1 clove garlic, finely chopped
1 egg
1 package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
1 egg yolk
1 tablespoon water

Steps:

  • Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
  • In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
  • In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
  • In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.

Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g

BOW TIES WITH ASPARAGUS AND PROSCIUTTO



Bow Ties with Asparagus and Prosciutto image

For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 package (16 ounces) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons water
1/2 cup shredded Parmesan cheese
6 ounces thinly sliced prosciutto or deli ham, cut into strips

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.

Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

BARILLA TAGLIATELLE WITH PROSCIUTTO, ASPARAGUS & ROASTED CAPSICUM | BARILLA



BARILLA TAGLIATELLE WITH PROSCIUTTO, ASPARAGUS & ROASTED CAPSICUM | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Tagliatelle with Prosciutto, Asparagus & Roasted Capsicum for a delicious meal the whole family will love!

Provided by Barilla

Categories     Collezione

Yield 4

Number Of Ingredients 10

250g Barilla Egg Tagliatelle
1 jar Barilla Basilico sauce
1 shallot, sliced
160g Prosciutto, thinly sliced
1 bunch green asparagus, finely sliced - the tips cut into batons for garnishing
150g roasted capsicum, peeled, seeds removed and thinly sliced
60ml Extra Virgin Olive oil
60g Parmigiano Reggiano cheese, grated
Salt and pepper, to taste
Rock salt, for pasta water

Steps:

  • In a large pot, bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7g of salt per litre of water.
  • Heat some Extra Virgin Olive oil in a fry pan over medium heat, add the shallots and Prosciutto and saute until golden.
  • Add the asparagus, season to taste and cook for 2 minutes, then keep aside.
  • Drop the Barilla Tagliatelle in the water and stir after 2 minutes.
  • Drain the pasta one minute before the suggested time. Toss pasta into the fry pan with the Prosciutto and capsicum. Add Parmigiano and finish with olive oil.
  • Using a ladle and tongs, swirl the pasta into a nest shape in the ladle, then transfer onto a plate. Top the nest with asparagus tips and a drizzle of olive oil.

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO



Tagliatelle with Wild Mushrooms, Peas and Prosciutto image

Provided by Food Network

Categories     main-dish

Time 20m

Number Of Ingredients 11

4 tablespoons softened unsalted butter
1 tablespoon olive oil
1/3 cup minced shallot
12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
1 teaspoon minced fresh thyme
Salt and pepper
1 cup small fresh or frozen peas, thawed
1/2 cup slivered prosciutto
1 cup heavy cream
12 ounces tagliatelle
Freshly grated Parmesan

Steps:

  • In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

ASPARAGUS TART WITH PROSCIUTTO



Asparagus Tart with Prosciutto image

Puff pastry tart filled with creamy Swiss cheese, asparagus, and prosciutto makes a fabulous appetizer!

Provided by Kate SR

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 10

Number Of Ingredients 5

1 sheet frozen puff pastry
2 cups finely shredded Swiss cheese
2 ounces prosciutto, cut into thin strips
1 pound asparagus spears, woody bases removed
2 tablespoons olive oil

Steps:

  • Thaw frozen puff pastry at room temperature for 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
  • Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 13.8 g, Cholesterol 24.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 7.3 g, Sodium 212.1 mg, Sugar 1.3 g

TAGLIATELLE WITH MUSHROOMS AND ASPARAGUS



Tagliatelle with Mushrooms and Asparagus image

For this Italian pasta dish, make sure to pick thin green asparagus spears, so you can easily stir-fry them in a pan without blanching first.

Provided by miche

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided, plus more to taste
2 cloves garlic, smashed
7 thin asparagus spears
2 ½ cups sliced button mushrooms
¾ cup dry white wine
salt and freshly ground black pepper to taste
1 (16 ounce) package tagliatelle pasta
5 tablespoons grated Parmesan cheese

Steps:

  • Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.
  • Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.
  • In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.
  • Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 87.1 g, Cholesterol 5.5 mg, Fat 11.3 g, Fiber 4.9 g, Protein 19.6 g, SaturatedFat 2.6 g, Sodium 145.5 mg, Sugar 5.5 g

ASPARAGUS WITH PROSCIUTTO



Asparagus with Prosciutto image

I just found this in a pile of magazines, and thought it would be good for the board meetings we cater for at work-or weddings, parties, anything!

Provided by JustJanS

Categories     Lunch/Snacks

Time 30m

Yield 16 portions

Number Of Ingredients 4

8 long thin slices prosciutto
1 bunch asparagus, trimmed (you'll need 16 spears)
2 sheets frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Pre heat your oven to 180c.
  • Cut the prosciutto in half lengthways, and wrap one piece of prosciutto around an asparagus spear, leaving the tip exposed.
  • Cut the pastry into 4, lay the asparagus and prosciutto across the 1/4 pastry on the diagonol, then pull it up to form an open ended parcel.
  • Lightly brush with the beaten egg.
  • Repeat with the remaining 15.
  • Arrange on a baking tray and cook for 15 minutes or until puffed and golden.
  • Serve with a sweet chilli sauce on the side.

Nutrition Facts : Calories 180.3, Fat 12.1, SaturatedFat 3.1, Cholesterol 11.6, Sodium 85.1, Carbohydrate 15.1, Fiber 1.1, Sugar 0.6, Protein 3.4

ASPARAGUS AND PROSCIUTTO GRATIN OF FETTUCCINE



Asparagus and Prosciutto Gratin of Fettuccine image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium asparagus
3 tablespoons unsalted butter
2 shallots, minced
1/4 pound prosciutto, diced
3/4 cup heavy cream
1 tablespoon fresh tarragon leaves, chopped
Coarse sea salt and freshly ground pepper to taste
1 pound fettuccine
About 3/4 cup toasted bread crumbs
2 tablespoons grated Parmesan

Steps:

  • Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
  • Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
  • Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
  • Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 8 grams, Carbohydrate 74 grams, Fat 22 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 694 milligrams, Sugar 7 grams, TransFat 0 grams

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta With Asparagus and Gorgonzola Sauce image

Tagliatelle Agli Asparagi E Gorgonzola -- This recipe is a flavor powerhouse made with minimum effort. Cooking asparagus in the pasta pot saves one major step. The Gorgonzola would provide plenty of flavor if tossed in uncooked, but tossing it with the pasta and asparagus mellows its pungency and contributes to a subtle, balanced blend of flavors.

Provided by SashasMommy

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces tagliatelle pasta noodles
1 lb asparagus, cut into 1-inch pieces
2 tablespoons olive oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 garlic clove, finely chopped
1 cup crumbled gorgonzola (4 ounces)
1/2 teaspoon freshly cracked pepper

Steps:

  • Cook and drain pasta as directed on package-except add asparagus 5 minutes before pasta is done.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
  • Nutritional: 1 Serving: Calories 370 (Calories from Fat 155), Fat 17 g (Saturated 7 g), Cholesterol 70 mg, Sodium 410 mg, Carbohydrate 42 g (Dietary Fiber 3g), Protein 15g. % Daily Value: Vitamin A 12%, Vitamin C 18%, Calcium 20%, Icon 18%. Diet Exchanges: 2 Starch, 1/2 High-Fat Meat, 2 Vegetable, 2-1/2 Fat.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 8, Cholesterol 73.2, Sodium 503.6, Carbohydrate 47.8, Fiber 4.8, Sugar 3.1, Protein 18.5

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From thekitchn.com


TAGLIATELLE WITH ASPARAGUS, PROSCIUTTO AND PARMESAN
Add the asparagus and cook until it is al dente. Drain and shock the asparagus in ice water. Drain again, blot dry and cut into 2-inch pieces. (This can be done in advance and stored in the refrigerator for up to 2 days.) Fill the pot with salted water and bring it to a boil. In a large skillet, melt the butter over medium-high heat.
From surlatable.com


TAGLIATELLE WITH ASPARAGUS
Add the asparagus to the tomato sauce and reheat. Pour the sauce over the noodles, add the remaining 2 tablespoons butter and the Parmesan cheese …
From cs.cmu.edu


PROSCIUTTO AND ASPARAGUS PASTA RECIPE | MYRECIPES
Directions. Cook pasta according to package directions. Drain and return to pot. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and ...
From myrecipes.com


TAGLIOLINI WITH ASPARAGUS, PROSCIUTTO AND CREAM - BIGOVEN.COM
In a 12- to 14-inch saute pan place the asparagus, prosciutto, cream and lemon zest. Bring to a low boil. Reduce the heat and simmer 4 minutes. Set aside. Roll out the Basic Fresh Egg Pasta dough into sheets, put through a pasta cutter set at a narrow setting, between 1/8- and l/4-inch. Drop tagliolini into boiling salted water and cook 30 seconds to 1 minute until al dente. Drain in …
From bigoven.com


ASPARAGUS AND FETA TAGLIATELLE | RICARDO
With the rack in the highest position, preheat the broiler. Place the asparagus on a baking sheet. Drizzle with about 15 ml (1 tablespoon) of oil. Season with salt and pepper. Broil until tender but still firm, or 5 to 6 minutes, stirring halfway through. Remove from the oven and cut the asparagus, on the bias, into sections.
From ricardocuisine.com


TAGLIATELLE WITH ASPARAGUS, PROSCIUTTO AND PARMESAN
Tagliatelle with Asparagus, Prosciutto and Parmesan Fresh asparagus provides the perfect balance to this delicately salty, creamy sauce. Makes 4 servings Ingredients 1 pound asparagus, woody ends removed 2 tablespoons butter ¼ pound of prosciutto, cut into ¼ inch strips ¾ cup heavy cream salt to taste freshly ground black pepper freshly grated nutmeg ½ […]
From everybodylovesitalian.com


ASPARAGUS, BURRATA, AND PROSCIUTTO TARTINES - GOOD HOUSEKEEPING
Meanwhile, set 4 spears asparagus aside and peel lower thirds of remaining spears. Bring small pot of water to a boil, then add 2 teaspoons salt. Add peeled asparagus and cook until bright green ...
From goodhousekeeping.com


ITALIAN TAGLIATELLE WITH SHRIMPS AND ASPARAGUS
Season to taste with salt and pepper. Add the shrimps (thawed if necessary) to the sauce and cook very gently over a low heat for 3-4 minutes. Meanwhile cook the tagliatelle in plenty of boiling, salted water until al dente. Drain, reserving 1 cup of the cooking water. Mix the tagliatelle with the shrimp cream sauce, asparagus and dill.
From finedininglovers.com


TAGLIATELLE WITH ASPARAGUS AND PARMA HAM RECIPE - TELEGRAPH
Method. Slice the asparagus spears diagonally into 4-5cm pieces, leaving the tips whole. Bring a large pan of salted water to the boil and blanch the …
From telegraph.co.uk


RACHAEL'S SPRING PASTA WITH PEAS, ASPARAGUS, PROSCIUTTO AND ONIONS
Heat a large skillet over medium to medium-high heat. Add EVOO. To the hot oil, add the asparagus, onions, garlic, peas, salt and pepper and cook 2-3 minutes. Add wine, evaporate. Add stock and reduce heat to low. Salt water and cook pasta to 1 minute less than package directions. Reserve 1 cup starchy cooking water and drain pasta.
From rachaelrayshow.com


ASPARAGUS & PROSCIUTTO PASTA SALAD | KITCHN
Instructions. Bring a large pot of heavily salted water to a boil. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Trim 1 pound thin asparagus, then drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine. Coarsely chop 2 cups fresh spinach, cut 3 ...
From thekitchn.com


TAGLIATELLE WITH PROSCIUTTO AND PEAS FOR TWO - COOK'S ILLUSTRATED
Opting for a dried Italian-made egg pasta over traditional dried pasta got us very close to the texture of labor-intensive fresh pasta. Froz... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate.
From cooksillustrated.com


TAGLIATELLE WITH PANCETTA, TOMATOES, AND ASPARAGUS - POPSUGAR …
Fill a large pot with salted water and bring to a boil. Add about a tablespoon of olive oil to a sauté pan set over medium heat. Add garlic, …
From popsugar.com


TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA RECIPE - FOOD …
Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes. Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you’d like.
From foodrepublic.com


TAGLIATELLE WITH ASPARAGUS & PEAS RECIPE - LOVE AND LEMONS
Heat the oil in a large skillet over medium heat. Add the asparagus and a few pinches of salt and sauté for 3 minutes, until the asparagus is just tender. Add the peas and garlic and stir. Turn off the heat and add a squeeze of lemon. Assemble bowls with the pasta, vegetables, sauce, herbs, lemon zest, and microgreens, if using.
From loveandlemons.com


FETTUCCINE WITH PROSCIUTTO AND ASPARAGUS RECIPE | MYRECIPES
Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, reserved cooking liquid, vinegar, salt, red pepper, and black pepper; toss well. Sprinkle with Parmesan cheese.
From myrecipes.com


TAGLIATELLE WITH ASPARAGUS AND HERBS RECIPE | GOOD FOOD
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. 2. Meanwhile, snap the woody ends from the asparagus and cut the stems into short lengths. Heat the butter in a saucepan and stir the asparagus over medium heat for 2 minutes or until just tender.
From goodfood.com.au


TAGLIATELLE WITH PROSCIUTTO, PEAS AND CREAM RECIPE - TODAY
2. Add the peas and cook for one minute. Quickly dunk in ice water; reserve. 3. Bring a pot of salted water to a boil. 4. In a medium saucepan, over medium heat, add the butter and prosciutto ...
From today.com


TAGLIATELLE WITH ZUCCHINI AND PROSCIUTTO | FOOD TO LOVE
375 gram dried tagliatelle or fettuccine pasta; 1/3 cup (80ml) extra virgin olive oil; 100 gram thinly sliced prosciutto; 2 small (180g) zucchini, sliced thinly; 2 clove garlic, chopped finely; 1 fresh large red chilli, sliced (optional) 1/4 cup chopped fresh flat-leaf parsley; 1/2 cup (40g) shaved parmesan cheese; lemon wedges, for serving
From foodtolove.co.nz


PESTO AND PROSCIUTTO ASPARAGUS - FOOD NETWORK CANADA
Step 1. Preheat the oven to 350ºF. Step 2. Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate. Step 3.
From foodnetwork.ca


TAGLIATELLE WITH PROSCIUTTO, PINE NUTS AND PARMESAN - FOOD24
Heat olive oil in a frying pan. Add ham and cook for a few minutes. Add pine nuts, peas, spinach,
From food24.com


TAGLIATELLE COL PROSCIUTTO - LOCAL FOOD AROUND THE WORLD
Tagliatelle col prosciutto. Tagliatelle col prosciutto is a traditional Italian dish originating from Bologna. It's made with a simple combination of tagliatelle pasta, butter, prosciutto crudo, and grated cheese, usually Parmigiano-Reggiano. The dish is preapred by cooking the pasta in boiling salted water and draining it before it's mixed ...
From tasteatlas.com


PROSCIUTTO WITH ASPARAGUS AND ARUGULA ROLLS RECIPE - OPRAH.COM
Directions. Bring a large pot of salted water to a boil. Add the asparagus to the pot and cook until bright green and just tender, about 3 minutes, depending on thickness. Drain the asparagus and run it immediately under cold water to stop the cooking process. In a large bowl, whisk together the oil, lemon zest, lemon juice and salt and pepper.
From oprah.com


250 TAGLIATELLE WITH ASPARAGUS STOCK PHOTOS - GOGRAPH
Download high resolution Tagliatelle With Asparagus stock photos from our collection of stock photos. 250 Tagliatelle With Asparagus Stock Photos - GoGraph 800-810-1617
From gograph.com


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