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How to make Orecchiette with asparagus & salsa verde dressing

Yield = 8
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 cups chopped fresh continental parsley
  • 1 cup chopped fresh mint leaves
  • 5 anchovy fillets, coarsely chopped, drained
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 125ml (1/2 cup) olive oil
  • 1 bunch asparagus, woody ends trimmed, cut into thirds
  • 500g fresh orecchiette pasta
  • 1 tablespoon olive oil, extra
  • 6 thin slices prosciutto, coarsely chopped

Method

  • Step 1 Place the parsley, mint, anchovy, mustard, vinegar and oil in the bowl of a food processor and process until smooth.
  • Step 2 Cook the asparagus in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Use a slotted spoon to transfer to a colander. Refresh under cold running water. Drain. Cook the pasta in the pan following packet directions or until al dente. Drain. Transfer to a bowl and add the extra oil. Toss to combine. Set aside to cool.
  • Step 3 Add the asparagus and prosciutto to the pasta and toss until well combined. Drizzle with the salsa verde to serve.