Creamy Blistered Tomato Pasta with Prosciutto and Charred Asparagus
Rich and creamy pasta with blistered cherry tomatoes, garlic, crispy prosciutto and charred asparagus.
Servings 4 people
Equipment
- Cast iron skillet
- Zester
Ingredients
- 1 bunch asparagus
- avocado or olive oil
- 4 oz prosciutto, chopped
- 2 packages cherry or grape tomatoes
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 cups heavy whipping cream (or a mix of cream, milk, pasta water)
- 2 sprigs fresh basil, chopped
- 2 oz freshly shredded parmesan cheese (optional)
- 1 lb bow tie pasta
- salt & pepper, to taste
Instructions
Charred Asparagus
- Preheat oven to 400 F. Line a baking sheet with tin foil.
- Trim bottom inch of asparagus by breaking at its natural breaking point. Arrange on baking sheet so that they are not over lapping.
- Drizzle with avocado or olive oil, making sure tips are covered. Season with salt and pepper. Roast about 15-20 minutes until cooked and slightly charred. Chop into 1" pieces and set aside.
Prepare Pasta
- Bring a large pot of salted water to a boil. Cook pasta to al dente pasta directions.
- When cooked, drain pasta, reserving a cup or so of the cooking water. Set aside.
Prepare Sauce
- While the oven preheats and the water comes to a boil, start the sauce.
- Add a small drizzle of olive oil to a cast iron skillet and bring to medium high heat. Add the prosciutto and saute, stirring frequently until crispy. Once crispy, use a slotted spoon to remove the prosciutto to a paper towel lined plate.
- Add the cherry tomatoes to the pan, along with one or two tablespoons of olive oil. You want them to be evenly coated but not greasy. Season with salt and pepper.
- Cook the cherry tomatoes over medium-high heat, stirring occasionally, until they are starting to pop and burst, 5 to 10 minutes. You want to see them develop some blistering.
- Once the cherry tomatoes have started to pop, add the garlic and reduce heat to medium. Using a wooden spoon, break up the tomatoes. Keep the tomatoes and garlic moving in the pan so that the garlic doesn't burn, about 5 minutes.
- Add the cream and basil. If 2 cups of heavy whipping cream is too fat/rich, you can use a mix of cream and reserved pasta cooking water. Bring to a boil, reduce heat and simmer another 5 to 10 minutes. Taste the sauce, then season with salt and pepper.
- Optional: Stir in parmesan cheese right before serving.
Bringing It All Together
- Option A: Toss the pasta into the sauce, stir in the asparagus and top with prosciutto
- Option B: Plate the pasta, layer on asparagus, then sauce and sprinkle with prosciutto
