Cheese Curd, Asparagus, and Prosciutto Pasta Salad Recipe
recipe from Nick Kindelsperger for Serious Eats
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon juice and 1 teaspoon zest from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/3 pound fresh cheese curds (or mozzarella), broken into 1/2-inch pieces
- Handful fresh mint, chopped
- 1/2 pound small shaped pasta
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
- 1/4 pound thinly sliced prosciutto (or salami or bacon)
Directions:
- Bring a large pot of salted water to boil over high heat. Meanwhile, whisk together olive oil, lemon juice, and lemon zest in a large bowl. Season with a pinch of salt and pepper. Stir in the cheese curds and mint. Set aside.
- Cook fusilli in boiling water to al dente according to directions on the packaging. With two minutes remaining, add asparagus pieces. Drain pasta and asparagus in a colander and immediately toss with the dressing. Season with more salt and pepper to taste.
- Serve the pasta salad with prosciutto slices added on top.
Don’t forget to check our recipe archive for more great asparagus recipes!