This "Green Pasta" is a wonderful pasta salad dish to serve during spring and summer months!
Green Pasta
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Green Pasta
Rated 5.0 stars by 1 users
Category
dinner
Author:
Larson Folkerts
Servings
6+
Prep Time
10 minutes
Cook Time
20 minutes
This pasta dish is a great dinner or side to serve during spring and summer months! It's vibrant, fresh and loaded with delicious ingredients such as prosciutto, vegetables, pesto and goat cheese. Perfect for dining al fresco, serving at a baby shower or an easy weeknight dinner.
This recipe is from A Month of Dinner, Vol. 2.
Ingredients
-
Pasta of choice (rigatoni, rotini, cavatappi, penne)
-
3oz package of prosciutto
- 1/2 shallot, minced
- 3 garlic cloves, minced
- 1 bunch of asparagus, ends trimmed and cut into 1" pieces (roughly thirds)
-
1 cup fresh or frozen peas
- 1 cup cherry tomatoes
- 1/4 cup white wine
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2 Tablespoons olive oil
-
Pesto, roughly 2 Tablespoons (see "A Month of Dinner, Vol. 1" for recipe)
-
Goat cheese (omit for DF)
Directions
Bring water to a boil in a large pot (the pot you'll use to cook pasta in). Once water is boiling, add asparagus pieces and cook until slightly tender and bright green. Remove asparagus with a slotted spoon.
To the same pot, add the pasta to boiling water and cook according to directions. Drain pasta and put in a large bowl.
While asparagus and pasta are cooking, heat 1 Tablespoon of olive oil over medium-high heat in a skillet and add prosciutto. Cook until just starting to get a little crispy, 3-4 minutes, then remove to a cutting board or plate.
To the same skillet, add another Tablespoon of olive oil over medium-low heat and add the shallot and garlic, cooking for a minute, being sure to not burn them.
Next, add wine then tomatoes, peas, asparagus and stir everything together. Cook a few minutes until tomatoes have softened.
Roughly chop the prosciutto into smaller pieces then toss into the vegetable mixture in the skillet, stirring together. Remove vegetables and prosciutto from heat and add to the large bowl of pasta.
Add the pesto to the bowl and mix everything so it's well-combined.
For the goat cheese, you can either add it to the pasta mixture in the large bowl or top individually served bowls with the cheese.
Recipe Note
You can choose any pasta you'd like for this recipe! I find that a spiral-shaped pasta holds the pesto well. Use a gluten-free pasta to make this recipe gluten-free. Skip the goat cheese and make your own pesto without parmesan for the recipe to be dairy-free.