This light pasta dish is perfect for this time of year. Juicy tomatoes, asparagus, butterfly shaped pasta, and herbs are tossed with a light lemon vinaigrette then topped with prosciutto. A light lemony mayo brightens everything up.
Pasta Butterflies With Asparagus And Prosciutto
1 pound butterfly (bow tie/farfalle) pasta
8 ounces asparagus, cut into 1 1/2 to 2-inch pieces
2 large tomatoes, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
6 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon salt
1⁄2 teaspoon pepper
8 ounces thinly sliced prosciutto, cut into strips
Lemon Mayonnaise (recipe follows)
1. Cook pasta according to package directions. Add asparagus for last 2 minutes of cooking time. Drain.
2. In a large bowl, combine pasta, asparagus, tomatoes, parsley, and basil. Toss gently to mix.
3. In a small bowl, combine olive oil, lemon juice, salt, and pepper. Whisk to blend. Pour over pasta and toss to coat.
4. Place pasta mixture into serving bowls, top with some prosciutto and a dollop of lemon mayonnaise.
1 1/2 cups mayonnaise
3 tablespoons lemon juice
1/4 teaspoon pepper
1. In a small bowl, combine all of the ingredients.
Recipes from iFood.tv
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Hi there, hope you bring this over to Food on Friday: Asparagus. Cheers from Carole’s Chatter