(Family Features) Checking all the boxes with family meals – convenience, nutrition and, of course, deliciousness – can be a tall task. If you’re aiming to add recipes to your dinner rotation that are equally flavorful and easy to make, look no further than Fettuccine with Pesto, Prosciutto and Asparagus.
This two-pan meal serves four and provides a warm, comforting taste without making a mess of the kitchen. The classic combination of fettuccine and pesto are complemented by prosciutto and thick, flavorful asparagus for a recipe practically made for spring.
Plus, you can feel good serving your nearest and dearest locally grown Michigan Asparagus that takes just about three days or less to get from the field to your family’s table. Grown by more than 100 family farmers, you know when you find it at the grocery store it’s between 1-4 days old compared to 10-20 days old for imported asparagus.
Local means fresh flavor, and so do the thicker spears that provide texture, taste and tenderness because the fiber is less concentrated. As a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium, it’s a tasty way to sneak fresh produce into your family’s diet.
As an added (but important) bonus, it’s easy to prepare – just don’t overcook it. All it needs is 5-8 minutes in boiling water, or, in this case, 5-6 minutes in a heated skillet for perfectly cooked, firm and delicious spears.
Visit MichiganAsparagus.org to find more family favorites to add to your menu.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound fresh Michigan Asparagus trimmed and cut into bite-sized pieces
- 1 pound fettuccine pasta
- 1/2 cup basil pesto
- 6 slices prosciutto
- 1/4 cup whole milk ricotta cheese
- fresh cracked black pepper to taste
Instructions
- In medium skillet over medium heat, heat olive oil. Add asparagus and cook 5-6 minutes until tender.
- While asparagus is cooking, bring large pot of water to boil. Add pasta and cook according to package instructions. Drain and set aside.
- Add pesto to asparagus and add pasta. Toss pasta with pesto and asparagus.
- Divide between four plates. Top with prosciutto and 1 tablespoon ricotta per plate. Top with fresh cracked black pepper, to taste.