cheese and pepper pasta with asparagus, Crispy prosciutto and Mint

Procedure

To prepare the pasta with cheese and pepper with asparagus, ham and mint, Clean the asparagus by removing the hardest part of the stem and, with a potato peeler, the outer peel of the stem. Wash them, dry them and cut them into pieces, leaving intact the tips.

Finely chop the spring onion, FRY in a pan with a drizzle of extra virgin olive oil and, When will be slightly wilted, combine asparagus. Jump all over high heat for 5 minutes, because the asparagus must remain crunchy, season with salt and set aside.

Chop chunks ham, without removing the fat. Sauté the ham in a pan with a tablespoon of extra virgin olive oil, until it is crispy.

Put the grated pecorino and plenty of ground black pepper in a bowl.

Boil the pasta in plenty of salted water and, while the pasta cooks, mix the grated cheese with as much cooking water as necessary to achieve a smooth and fluid cream.

Drain the pasta al dente (always keeping a little of the cooking water aside) and season it with asparagus, then stir over low heat with the cream cheese and pepper and, In the end, Add the prosciutto and Mint, finely chopped.

Serve immediately and garnish the pasta with cheese and pepper with asparagus, ham and mint with a little more freshly ground black pepper. Bon appétit!