Lemon Pesto Penne with Crispy Prosciutto and Asparagus
Author:Tastefulventure
Prep Time:15 mins
Cook Time:6 mins
Total Time:21 mins
Yield:21x
Category:Main Dish
Cuisine:Italian, Gluten Free
Scale
Ingredients
6 oz Penne Pasta (I used DeLallo gluten free)
1 Tbs Salt (for the pasta water)
2 cups Italian Parsley
1/4 cup Cashews
1/2 cup shredded Parmesan
1 clove Garlic
1/2 tsp Sea Salt
2 Tbs fresh Lemon Juice
1/4 cup EVOO
9 Asparagus stalks chopped, ends trimmed off
2 Tbs EVOO
4 slices Prosciutto
2 Tbs chopped Shallots
1 Tbs Lemon Zest
1/2 cup shredded Grana Padano
Instructions
Prepare the Lemon Pesto
In a food processor add Parsley, Cashews, Parmesan, Garlic, 1/2 tsp Salt, Lemon Juice, and 1/4 cup EVOO
Blend until smooth
Set pesto aside (this will make 1/2 cup of pesto but you will only need 1/4 cup for this recipe. You can store the rest in an air tight container in the fridge for up to 5 days.)
Fill a large pot half way with water and bring to a boil
Add 1 Tbs Salt to the water
Add Penne and cook as directed or until al dente
During the last 2 minutes of the pasta cooking add the Asparagus pieces to the water
Scoop about 1/4 cup of pasta water out and set aside
Drain pasta and Asparagus
In a large pan add 2 Tbs EVOO and heat over med heat
Add Prosciutto and cook 1-2 minutes until crispy, remove and place on a paper towel, break into bite size pieces
Add Shallots to pan and sauté 1 minute
Add Prosciutto, Penne, Asparagus, Lemon Zest, and 1/4 cup Lemon Pesto to the pan
Stir in a bit of pasta water to break up the pesto and create more of a sauce