A Family That Eats Together: Angel Hair Pasta with Asparagus and Prosciutto

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear.

Nicole's meal plan for this week features thyme and lemon lamb chops with couscous and cucumbers, slow-cooker short ribs with a black Mission fig mole sauce and sweet potato fries, shake-and-bake coconut chicken with saffron rice and coconut-mint dipping sauces, mac-and-cheese with alphabet pasta, and this spring-inspired angel hair pasta with asparagus and prosciutto.

Strolling through the farmer’s market this weekend has made me so excited for spring. The market is filling up with all kinds of produce including tons of asparagus. This recipe has a delicate blend of lemon and cream, which lightly coats the pasta and asparagus. The prosciutto gives it a little salty flare. If you would like this dish to vegetarian, leave out the Prosciutto.

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 1lb angel hair pasta, AKA capellini
• 1 bunch of asparagus, trimmed of the lower hard stock and cut in 1” pieces
• 6 slices of prosciutto, thinly sliced
• 2 spring onions (1 cup), using both white and green parts, chopped (substitute 3 large shallots if you can’t find spring onions)
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1-1/2 cup cream
• Zest of 1 lemon
• Juice of ½ lemon
• ½ cup parmesan cheese, plus extra to garnish
• ½ tsp red chili flakes (optional)
• Sea salt and black pepper, to taste

Directions

1. Prepare the pasta per the package instructions. Drain the pasta and reserve it until the sauce is ready.
2. While the pasta is cooking. In a large sauté pan, heat oil over medium-high heat. When hot, add onions and garlic. Sauté for 2 minutes. Add asparagus and Prosciutto (if using). Sauté for another 3 minutes. Add cream, cheese and chili pepper (if using). Simmer on low for 5 minutes. Mix in juice and add zest. Season with salt and pepper, to taste.
3. Add pasta to sauce and mix thoroughly.
4. Garnish with more parmesean cheese.