This posh pasta dish is the ideal foil for a summer menu dilemma.

HAND-CUT PASTA WITH PROSCIUTTO, ASPARAGUS AND BABY COS

INGREDIENTS

• 250g fresh lasagne sheets, cut into 2cm-wide strips
• 1 tbs extra virgin olive oil
• 2 garlic cloves, finely chopped
• 8 spring onions (with bulbs), white bulbs and green tops thinly sliced
• 1/2 cup (125ml) white wine
• 1/2 cup (125ml) chicken stock
• 20g unsalted butter
• 2 bunches asparagus, trimmed, cut on the diagonal
• 1 baby cos lettuce, leaves torn
• 5 prosciutto slices, torn
• Grated parmesan, to serve

• METHOD

  • 1
    Cook pasta in a large saucepan of boiling, salted water according to the packet instructions until al dente. Drain.
  • 2
    Meanwhile, heat oil in a deep frypan over medium heat. Add the garlic and cook for 1 minute. Add the white spring onion and cook gently for 3-4 minutes, stirring occasionally, until softened. Add the wine, increase the heat to high and bring to the boil. Reduce the heat to medium-low and simmer until reduced by half.
  • 3
    Add the chicken stock, butter and asparagus. Bring to a simmer and cook for 2-3 minutes, then toss through the drained pasta. Add lettuce and prosciutto, and season to taste. Toss gently until lettuce has wilted.
  • 4
    Divide among 4 serving bowls, then top with green spring onion and parmesan. Serve immediately.