Pasta with Lemon, Asparagus, Artichokes and Prosciutto
Pappardelle pasta in a creamy lemon parmesan sauce with asparagus, artichokes and prosciutto.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 12 to 16 oz. package imported pappardelle pasta
- 4 tablespoons butter, divided
- 1 pound asparagus, trimmed, cut into 2-inch pieces
- 1 can small artichokes, cut in half (14 to 16 artichoke halves)
- 1 large clove garlic, finely chopped
- ½ cup chicken stock, preferably homemade
- 1 lemon, juiced
- Zest from one lemon (zest the lemon and then juice it)
- ¼ teaspoon fresh thyme, chopped
- 2 cups heavy cream
- 3-4 ounces prosciutto, roughly chopped (about a cup)
- ¾ cup grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Cook pappardelle according to package directions. Drain, return to pot, and toss with 2 tablespoons of butter. Set aside with lid on while making the sauce.
While pasta cooks, make the sauce. In large sauté pan, melt 2 tablespoons butter. Add the asparagus and sauté for 3 to 4 minutes. Add the artichoke pieces and sauté another minute or so, then add the garlic and cook until fragrant. Remove mixture to plate and return pan to stove.
Add the chicken stock, lemon juice and zest and chopped thyme to pan and bring to a boil. Immediately add the cream and simmer until liquid is reduced by a third.
Return asparagus-artichoke mixture to pan, add the prosciutto and Parmesan and stir to combine. Add the pasta and toss until well coated and combined. Season with salt and pepper, to taste and serve. Enjoy!
- Canned artichokes vary by size and quantity. You need 14 to 16 artichoke pieces, whether halves or quarters. I only needed one can for this recipe.
- Prosciutto comes very thinly sliced in a package. It can be hard to work with and chop. Just be gentle and patient and try not to compress it into clumps. Basically, use a light hand with this stuff.
- Adapted from Feast Magazine and inspired by James Beard's Pleasant Pasta.