Spaghetti With Asparagus Smoked Mozzarella And Prosciutto Recipes

Steps:

• Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
• Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
• When cool, strain the asparagus and cut into 1 inch pieces then set aside.
• Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine).
• Reserve 1 cup of the pasta water and set aside.
• Drain the pasta.
• Heat the oil in a large saute pan over medium heat.
• Add the garlic and saute until fragrant, then add the proscuitto strips.
• Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
• Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
• Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
• Turn off the heat and continue to toss.
• The pasta will become creamy as the mozzarella starts to melt.

Steps:

• Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Steps:

• Cook pasta according to package directions. Drain; transfer to a large bowl., Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess., In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until a thermometer inserted in chicken reads 165°, 1-2 minutes longer. Remove from heat., Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes.
• With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary.
• Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 20 seconds.
• Add asparagus to the skillet. Season with salt and pepper, to taste.
• Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat.
• Add the prosciutto, mozzarella, and basil, and toss to combine. Sprinkle with chopped chives and tomato.
• Turn off the heat. Season with salt and pepper, to taste, and serve.

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.