Ingredients
Serves: 6
- 6 Tbsp (120g) butter
- 3 Tbsp (60ml) extra virgin olive oil
- 8 large garlic cloves, minced
- 675g fresh asparagus
- 1 1/2 cups sliced fresh button mushrooms
- 1/2 cup chopped, fully cooked ham
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. chopped fresh oregano
- 2 Tbsp. chopped fresh rosemary
- 4 large plum tomatoes, chopped
- 1 tsp. salt
- 1/4 tsp. black pepper
- 375g uncooked linguine
- 1/2 cup (60g) grated Parmesan cheese or Padano cheese
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- In a large frying pan on medium-heat, melt butter along with olive oil.
- Add garlic, cook for about 3 minutes, stirring often.
- Snap off the tough portion of the asparagus and discard. Add asparagus to the frying pan, cover and cook for 1 minute.
- Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
- Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until heated through, stirring occasionally.
- Meanwhile, cook linguine according to package directions till al dente; then drain and place in a large bowl. Add asparagus mixture over the pasta and toss to coat.
- Sprinkle with grated parmesan or padano cheese.
- Serve immediately.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
We really enjoyed this pasta dish! I made a few minor adjustments (only used 3 Tbls. butter; and just kind of added the herbs by sight, not really measuring). I also chose to use penne pasta, rather than the linguine, but you could really use any pasta that you like. My Italian husband gave this 5 stars, which he doesn't do very often. This is going on the "do again" list. - 14 May 2013