Roasted Garlic Fettuccine with Prosciutto and Asparagus

Ingredients

• 1/2 lb. Pappardelles' 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 balsamic vinegar
• 1 oz. prosciutto, thinly sliced
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Boil 6–8 quarts of water (the same pot and water you will cook the pasta in) and add asparagus. Cook for 5 minutes. Remove asparagus with a slotted spoon and refresh under cold water.
2. Reheat the 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.
4. Add asparagus, pasta, reserved 1/2 cup pasta water, red pepper flakes, and salt. Toss until well combined. Serve with freshly grated Parmesan.