Spring Pasta with White Wine, Asparagus, Tomatoes and Prosciutto

If there was ever a ‘Salt and Stone formula’ for a great meal it would simply be to combine cooked pasta with whatever delicious vegetable happens to be in season and available. Once you’ve done that, all that’s left is to add in fresh herbs, a little cheese and lots of salt and pepper. Pasta, veggies, cheese and herbs make for a delicious meal year-round and can be adapted to whatever happens to be in season.

Whatever the season, my ‘formula’ always works. In the fall and winter, toasty butternut squash, kale, broccoli or cauliflower are the perfect hearty additions to any pasta dish. Come summer, the options are nearly endless. Peppers and corn, tomatoes and summer squash in almost endless combinations make for easy and delicious dinners.

But spring holds a special little place in my heart. When you’ve waited months for the warm weather to return and finally, finally it arrives; nothing sounds better than a homemade meal, eaten leisurely on the patio, a glass of wine in hand.

And if I’m going to go to the effort of making a great meal, its made even better by sharing it with friends. When I host friends and family for a meal, I tend to lean heavily on bright and flavorful vegetable-forward side dishes to compliment whatever protein I serve. Sometimes that means a salad or soup but often its pasta.

The idea behind this recipe is it accompanies a protein. White fish or salmon would be lovely as would grilled chicken or a flank steak. The pasta dish stands on its own flavor wise (and could absolutely be a meal on its own), but if you’re feeding a crowd, it serves as an excellent side dish.

Pasta, cherry tomatoes, local asparagus and a handful of fresh arugula are the main components of this lovely recipe. Shallot, garlic and a little prosciutto build rich flavor and compliment the brightness of the tomatoes, basil, and lemon zest. A shake of red pepper flakes adds a little heat and the simple white wine sauce is perfection with fresh asparagus. This dish is spring in a bite and one to return to all season long.

When you go to make this recipe sometime this spring, take full advantage of its adaptability. Swap in whatever vegetables you have on hand or sound good to you. When asparagus season wraps for another year, add spring peas, green beans or baby spinach leaves. Tomatoes are optional. You could skip them or swap them for something else. Bacon could replace the prosciutto or be left out altogether for a truly vegetarian option. The long-winded point is just make this recipe your own. The basics are there, now have the freedom to make the recipe yours.

Spring Pasta with White Wine, Asparagus, Tomatoes and Prosciutto

• 1 package pasta noodles of choice (something with ridges and a curvy to soak up the sauce)

• 4 ounces prosciutto

• 1 large shallot minced

• 2 cloves garlic minced

• 1 bunch asparagus, woody stems removed, cut into 2-inch segments

• 1 pint cherry tomatoes, sliced in half

• 1 cup arugula leaves

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 cup dry white wine

• 1/2 cup heavy cream

• 1 teaspoon kosher salt

• Black pepper to taste

• Red pepper flakes to taste

• 1/4 cup fresh basil leaves thinly sliced

• 1 teaspoon lemon zest

• Grated parmesan cheese

Start by cooking the pasta. Fill a large pot with water and salt it liberally. Bring the water to a boil. Cook the pasta according to package instructions until al dente. Drain the water from the pasta, reserving 1/2 cup pasta water to be set aside for the sauce.

Meanwhile, tear or slice the prosciutto into bite size pieces and cook in a large sauté pan over medium-low heat for about 5 minutes until the prosciutto begins to crips. Once its done, use a slotted spoon, to remove the prosciutto, transferring it to a paper-towel lined plate.

Add the minced shallot and onion to the pan and cook, stirring often, for about 5 minutes or until the shallot is translucent and the garlic is fragrant.. Add the asparagus and tomatoes to the pan and continue to cook the vegetables for an additional 5 to 8 minutes. Salt and pepper the asparagus and tomatoes generously in the pan. When the tomatoes begin to burst and the asparagus is bright green and barely fork tender, turn the heat off to the pan and set aside.

In a medium saucepan, heat the pan over medium heat. Add the butter and allow it to melt. Whisk in the flour with the butter, stirring until combined, cooking for about 30 seconds. Pour in the wine, reserved pasta water, heavy cream, salt and pepper and stir until a sauce forms. Cook for three minutes allowing it to thicken.

Combine the cooked pasta, sautéed vegetables mixture, fresh arugula and white wine sauce. Gently toss to combine, tasting and adding a pinch of salt if necessary. Garnish with red pepper flakes, sliced basil leaves, lemon zest, a few arugula leaves and a generous handful of grated parmesan cheese.

Scoop the pasta onto plates and serve immediately. Serves 6.