Best Asparagus Mushroom And Procuitto Pasta With Goat Cheese Sauce Recipes

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO

Steps:

• Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
• Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
• Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
• Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
• Season with salt and pepper to taste.
• Sprinkle with crunchy prosciutto.
• Serve. Delicious with crusty warm bread.

ASPARAGUS BUNDLES WITH PROSCIUTTO & GOAT CHEESE

Steps:

• Preheat oven to 450°F.
• Line a 15-inch X 10-inch baking pan with foil.
• Wrap asparagus spears in bundles of 3 or 4 spears with strips of prosciutto around the middle.
• Place bundles in a single layer on baking pan tucking under ends of prosciutto.
• Drizzle with olive oil; sprinkle with salt and pepper; top with roasted red peppers.
• Bake for 8-10 minutes or until asparagus is crisp tender.
• Sprinkle with cheese and continue baking for 5 minutes or until cheese is soft.

GOAT CHEESE + PASTA + ASPARAGUS = YUM!

Steps:

• Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
• Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it inches.
• Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt, lemon pepper, and parmesan.

ASPARAGUS, PROSCIUTTO AND GOAT CHEESE STRUDEL

Steps:

• 1. Blanch the asparagus uncovered in a pot of boiling salted water for 2 - 3 minutes. Drain and pat dry with paper towels and set aside.
• 2. In a medium bowl mix together the ricotta, goat cheese, Alfredo sauce, egg yolk, chives, and salt and pepper to taste. (It's also awesome with Asiago cheese sauce instead of the Alfredo)
• 3. Put 1 sheet of the phyllo on a work surface and keep the rest covered with a damp towel so that they don't dry out. Brush with some of the melted butter and then place the second sheet on top of the first again brushing with melted butter. Top that with a third sheet, brush with butter and sprinkle with 1 tbsp of grated parmesan cheese. Lay the 4th sheet over that and brush once again with the butter.
• 4. Arrange 4 slices of the prosciutto along one short end overlapping as needed but leave a border of 1 1/2" on the bottom and both long sides. Spread half of the goat cheese mixture on top of the prosciutto.
• 5. Take half of the asparagus and place them on top of the cheese parallel to the short end of the pastry. Arrange half of the red pepper strips in between the asparagus.
• 6. Fold in the sides and bottom edge of the phyllo over the filling and roll it up to form a roll. Arrange seam side down on an ungreased baking sheet, brush the top and sides of the strudel with melted butter and cut several vents in the top of each.
• 7. Repeat with the remaining ingredients to make the second strudel.
• 8. Bake in a preheated 400F oven for 25 - 30 minutes until they are golden brown. Cool on a wire rack for 5 - 10 minutes before slicing with a serrated knife. Enjoy!

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
• In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
• Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE

Steps:

• In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.