Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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14 ounces (400 grams) Papardelle pasta

4 tablespoons extra-virgin olive oil

1 clove garlic, smashed

Baby asparagus, cut into 2-inch pieces

Shiitake mushrooms, sliced 1/4-inch thick

1/4 Thai chile, minced

2 cups sweet cherry tomatoes, sliced

Pinch brown sugar

Sea salt and freshly ground black pepper

Prosciutto di Parma, sliced into ribbons

1/3 cup freshly-grated Parmesan cheese, for topping pasta


  1. Cook the papardelle in salted boiling water until al dente. Strain. 
  2. Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and then let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so that the flavors meld together. 
  3. Serve the pasta topped with freshly-grated Parmesan cheese.

Cook’s Note

Thai chile pepper is very hot, if sensitive use jalapenos or omit.