Prosciutto and Asparagus Pasta

Serves 6

8 oz Angel Hair pasta

1 tbsp olive oil

½ large onion sliced

2 cloves garlic, minced

2 cups sliced mushrooms

4 oz prosciutto, cut into strips

1 pound asparagus, trimmed and cut into 1-inch pieces

1 ¼ cups heavy whipping cream

¼ cup Parmigiana Reggiano or Pecorino Romano cheese, grated (more for serving)

½ tsp pepper

½ tsp chili flakes

Start a large pot of water to boil for pasta. Since Angel Hair cooks rapidly, have the water ready.

1. Heat oil in a large frying pan over medium-high heat and cook onions, mushrooms and garlic for about 2 minutes ot until fragrant.
2. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes.
3. Add cream, pepper and chili flakes. Reduce heat and simmer until sauce begins to thicken.
4. Meanwhile cook Angel Hair pasta according to package directions, about 2 or 3 minutes.
5. Drain pasta, return to pot and add the sauce. Stir to coat and serve with additional cheese.

Source: Sunset Magazine, March 2012

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