Main Italian

Hand-cut pasta with prosciutto, asparagus and baby cos

Name: Hand-cut pasta with prosciutto, asparagus and baby cos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 250g fresh lasagne sheets, cut into 2cm-wide strips; 1 tbs extra virgin olive oil; 2 garlic cloves, finely chopped; 8 spring onions (with bulbs), white bulbs and green tops thinly sliced; 1/2 cup (125ml) white wine; 1/2 cup (125ml) chicken stock; 20g unsalted butter; 2 bunches asparagus, trimmed, cut on the diagonal; 1 baby cos lettuce, leaves torn; 5 prosciutto slices, torn; Grated parmesan, to serve

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05m

25m

Hand-cut pasta with proscuitto, asparagus and baby cos

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This posh pasta dish is the ideal foil for a summer menu dilemma.

250g fresh lasagne sheets, cut into 2cm-wide strips
1 tbs extra virgin olive oil
2 garlic cloves, finely chopped
8 spring onions (with bulbs), white bulbs and green tops thinly sliced
1/2 cup (125ml) white wine
1/2 cup (125ml) chicken stock
20g unsalted butter
2 bunches asparagus, trimmed, cut on the diagonal
1 baby cos lettuce, leaves torn
5 prosciutto slices, torn
Grated parmesan, to serve

Method

1.

Cook pasta in a large saucepan of boiling, salted water according to the packet instructions until al dente. Drain.
2.

Meanwhile, heat oil in a deep frypan over medium heat. Add the garlic and cook for 1 minute. Add the white spring onion and cook gently for 3-4 minutes, stirring occasionally, until softened. Add the wine, increase the heat to high and bring to the boil. Reduce the heat to medium-low and simmer until reduced by half.
3.

Add the chicken stock, butter and asparagus. Bring to a simmer and cook for 2-3 minutes, then toss through the drained pasta. Add lettuce and prosciutto, and season to taste. Toss gently until lettuce has wilted.
4.

Divide among 4 serving bowls, then top with green spring onion and parmesan. Serve immediately.