Fustini's Oils and Vinegars
Pasta with Asparagus, Prosciutto and Mushrooms

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Pasta with Asparagus, Prosciutto and Mushrooms


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Pasta with Asparagus, Prosciutto and Mushrooms

Prep Time30 min Total Time30 min Servings8


  • ¼ cup Fustini's Sage and Mushroom olive oil divided
  • 5 ounces prosciutto stacked and thinly sliced
  • 8 ounces baby Portobello mushrooms sliced
  • salt and freshly ground black pepper
  • 1 pound slim asparagus peeled, trimmed and cut into 1-inch pieces on the bias
  • 1 pound penne or other small pasta
  • 2 tablespoons butter
  • 8 ounces Parmesan shredded, plus more for garnish
  • ¼ cup chopped fresh chives for garnish


Adapted from "Culinary Hill"


Step 1. 

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer to a small bowl.  Add the remaining 2 tablespoons oil to the same skillet and heat until shimmering. Add mushrooms and a pinch of salt and cook until golden brown, about 5 minutes. Transfer to the bowl with the prosciutto.

Step 2. 

Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil in a large pot. Add pasta and cook 9 minutes. Add asparagus and cook 3 minutes longer, 12 minutes total.  Drain pasta and asparagus (do not rinse). Return to pot. Stir in butter, 8 ounces Parmesan cheese, prosciutto, and mushrooms and toss until uniformly combined. Season to taste with salt and pepper.  Transfer to a large serving bowl or individual plates. Garnish with more cheese and fresh chives.

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