Roasted Garlic Fettuccine with Prosciutto and Asparagus

Roasted Garlic Fettuccine with Prosciutto and Asparagus

Total Time:  35 minutes
Prep Time:  15 minutes
Cook Time:  20 minutes
Serving Size:  2-3


1/2 lb. Pappardelle’s Roasted Garlic Fettuccine
12 oz. fresh asparagus, washed, trimmed, cut diagonally into 2" pieces
1-1/2 teaspoon olive oil
1/2 white or yellow onion, diced
1 clove garlic, minced
1 teaspoon Bella Sol Modena Barrel-Aged Balsamic
1 oz. prosciutto, thinly sliced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 cup freshly grated Parmesan cheese


  1. Boil 6-8 quarts of water (same pot & water you will cook the pasta in) and add asparagus. Cook for 5 minutes. Remove asparagus with slotted spoon and refresh under cold water.
  2. Reheat water and cook pasta in boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup water.
  3. Meanwhile, in a large skillet, heat oil and add onion and garlic. Cook for 3 minutes. Add prosciutto and Balsamic and cook for 1 minute. Add asparagus, pasta, reserved 1/2 cup pasta water, red pepper flakes, and salt. Toss until well combined. Serve with freshly grated Parmesan and enjoy!