Lemon Asparagus and Prosciutto Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Pasta ((whatever shapes you have))
- 4 tablespoons Fat free fromage frais
- 2 tablespoons Wholegrain mustard
- 15 g Fresh parsley (chopped)
- 10 Asparagus spears (quartered)
- 1 Lemon ((juice only))
- 1 pinch Fine sea salt and ground black pepper
- 6 slices Prosciutto (halved and rolled in to flower shapes)
- 30 g Grana Padano (or any Italian Hard Cheese; shavings)
Method
- Put 140 g Pasta in a pan of boiling water and simmer for 12 minutes. 4 minutes before the pasta is ready, add 10 Asparagus spears.
- Drain the pasta and asparagus and put back in the saucepan with 4 tbsp Fat free fromage frais, 2 tbsp Wholegrain mustard, 15 g Fresh parsley (reserve some for serving), 1 Lemon (juice and zest only) and 1 pinch Sea salt and black pepper.
- Divide between the bowls and top with 6 slices Prosciutto and 30 g Grana Padano.