Tagliolini With Asparagus, Prosciutto And Cream

Tagliolini With Asparagus, Prosciutto And Cream

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	recipe	basic fresh egg pasta dough -- see * note
2	tablespoons	salt
2	bunches	medium asparagus -- blanched, refreshed, and cut 1/2 inch pieces on a diagonal
1/4	pound	prosciutto -- cut 1/8 inch cubes
2	cups	whipping cream
1	medium	lemon -- finely grated ,zest of
1/4	cup	finely-chopped Italian flat-leaf parsley
1/4	cup	freshly-grated parmesan cheese
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan place the asparagus, prosciutto, cream and lemon zest. Bring to a low boil. Reduce the heat and simmer 4 minutes. Set aside. Roll out the Basic Fresh Egg Pasta dough into sheets, put through a pasta cutter set at a narrow setting, between 1/8- and l/4-inch. Drop tagliolini into boiling salted water and cook 30 seconds to 1 minute until al dente. Drain in colander over sink. Add hot pasta to sauté pan and cook over moderate heat 1 minute until the cream has been absorbed into pasta, leaving a 1/4-inch still wet at the bottom of the pan. Add the parsley and Parmesan cheese. Season to taste with salt and pepper. Divide evenly into four warm pasta bowls. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)