FRIJE

Name: Rigatoni with green asparagus pesto and prosciutto chips
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 400 g of rigatoni; 160 g of Parma ham; 100 g of pine nut; 120 g of grated parmesan; 450 g of green asparagus; 2 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

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Rigatoni with green asparagus pesto and prosciutto chips

Asparagus Pasta Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 15 minutes

Energy: 825 kcal / serving

Instructions

1. Preheat the oven to 180 °C. Arrange the slices of ham on a baking sheet lined with parchment paper and bake for 10 minutes until crispy.
2. Cook the rigatoni according to the instructions on the packaging.
3. Meanwhile, remove the tough ends of the asparagus and sauté them for 10 minutes over medium heat in a large pan or grill, with 2 tablespoons of olive oil, pepper, and salt.
4. Toast the pine nuts in a dry non-stick pan. Chop them slightly in a food processor, not too finely to keep some crunch. Put half of them in a small bowl and the rest in a large bowl.
5. Cut off the asparagus tips and set them aside for garnish. Cut the remaining asparagus into pieces and finely blend them in the food processor with 5 cl of olive oil. Pour into the large bowl with half of the pine nuts. Add 50 g of grated Parmesan cheese, mix well, and adjust the seasoning.
6. Mix the drained rigatoni with the pesto. Serve in shallow plates and add the asparagus tips and broken pieces of ham. Serve immediately, garnished with the chopped pine nuts and remaining Parmesan cheese.
7. Tip: According to your taste, you can enhance the pesto with a small clove of garlic and/or grated lemon zest.