Fusilli pasta with asparagus and Prosciutto di Parma PDO


  • 400 g of fusilli pasta
  • 200 g of Prosciutto di Parma PDO
  • 250 gr of asparagus
  • 1 shallot
  • EVO oil to taste
  • 50 g of tomatoes
  • 80 g of grated Parmigiano Reggiano
  • 1 rosemary sprig
  • Salt and pepper to taste


Clean the asparagus by cutting the hard part at the base and with a knife remove the green part to keep the tenderest one. Boil the asparagus for about 10 minutes and drain. In a pan, fry the chopped shallot with tomatoes, EVO oil, asparagus, salt and pepper and cook for 3 minutes. Add the slices of Prosciutto di Parma PDO and cook for 2 minutes. Meanwhile, cook the fusilli al dente and mix the pasta with all the ingredients.  Garnish with the Parmigiano Reggiano and serve.