cheese and pepper pasta with asparagus, Crispy prosciutto and Mint. Do you want to try a dish very easy, tasty spring? I ran into the tradition of classical Roman cheese and pepper with the crunchiness of the asparagus, the flavor of Parma ham and the freshness of mint. And I'm sure, If you like pasta dishes but not heavy, the pasta with cheese and pepper with asparagus you'll love it. And if you love asparagus dates a look at all my RECIPES WITH ASPARAGUS.
I know the cheese and pepper it seems easy, but in fact is a very complicated recipe. For this reason, before you deal with it I suggest you look carefully VIDEO RECIPE STEP BY STEP on my YouTube channel. Follow my tips on temperature and procedure, and you will see that you will not have problems.
I love the cheese and pepper sauce, but I find it even better paired with crunchy vegetables and rich in chlorophyll as the fresh beans or asparagus. The ham is delicious and savory and Mint touch that fresh and aromatic: all in one dish that really gets ready in a Flash. I used bucatini, but the last time I had prepared with paccheri and admittedly short pasta perhaps enhances better the creaminess of the sauce. In short, Enjoy your meal!
a bunch of fresh asparagus
100 grams of grated pecorino Dop
100 grams of prosciutto di Parma Pdo
Salt, to taste
ground black pepper, to taste
a fresh onion
extra virgin olive oil, to taste
350 grams of bucatini
fresh mint, to taste
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 crispy.
Put the grated pecorino and plenty of ground black pepper in a bowl.
Boil the pasta in salted water and, While the pasta is cooking, 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 aside some of the cooking water) and season it with asparagus, then stir over low heat with the cream cheese and pepper and, Finally, 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 fresh ground black pepper. Bon appétit!