Hesitant about this in the first place, I went with it just because I've sort of put myself on a quest to make every recipe out of the current Cooking Club magazine. Sometimes you try a recipe you wouldn't normally try and it's a win! Sometimes you try a recipe you wouldn't normally try and you wish you'd just made a pbj.
Linguini with Asparagus, White Beans and Crispy Prosciutto
from Cooking Club
click to print
6 oz. whole-grain linguini
4 thin slices prosciutto, chopped (1 1/2 oz.)
2 tsp olive oil
1/4 tsp crushed red pepper
2 medium leeks, white and light green parts, julienned (1 cup)
1 1/2 c chicken stock
1 (15-oz.) can cannellini beans, drained, rinsed
1 lb. asparagus, diagonally sliced (1 inch)
2 garlic cloves, minced
1/4 c grated Romano cheese
Cook linguini according to package directions; drain.
Meanwhile, cook prosciutto in large nonstick skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Remove prosciutto.
Add oil and crushed red pepper to skillet; heat over medium heat until hot.
Add leeks; cook 4 minutes or until soft, stirring occasionally and reducing heat to medium-low if necessary.
Add chicken broth and beans; bring to a boil over medium heat.
With potato masher, gently crush some of the beans to slightly thicken sauce.
Stir in asparagus and garlic.
Cover; cook over medium-low heat 6 to 8 minutes or until asparagus is crisp-tender.
Stir in pasta. Sprinkle with crisp prosciutto and cheese, and serve.
I like beans but not in this! The beans were just too weird, which is supremely unfortunate since everything else was good. The asparagus and pasta were cooked perfectly and the prosciutto and romano giving a crispy/salty zing. The leeks could've been cut in half lengthwise. They were long. But the beans, ugh. You know, could it have been because my can of beans have been around for a long time - sort of like the crab meat situation? I'm not interested enough to figure it out.
Cost:
2 tsp olive oil
1/4 tsp crushed red pepper
2 medium leeks, white and light green parts, julienned (1 cup)
1 1/2 c chicken stock
1 (15-oz.) can cannellini beans, drained, rinsed
1 lb. asparagus, diagonally sliced (1 inch)
2 garlic cloves, minced
1/4 c grated Romano cheese
Cook linguini according to package directions; drain.
Meanwhile, cook prosciutto in large nonstick skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Remove prosciutto.
Add oil and crushed red pepper to skillet; heat over medium heat until hot.
Add leeks; cook 4 minutes or until soft, stirring occasionally and reducing heat to medium-low if necessary.
Add chicken broth and beans; bring to a boil over medium heat.
With potato masher, gently crush some of the beans to slightly thicken sauce.
Stir in asparagus and garlic.
Cover; cook over medium-low heat 6 to 8 minutes or until asparagus is crisp-tender.
Stir in pasta. Sprinkle with crisp prosciutto and cheese, and serve.
I like beans but not in this! The beans were just too weird, which is supremely unfortunate since everything else was good. The asparagus and pasta were cooked perfectly and the prosciutto and romano giving a crispy/salty zing. The leeks could've been cut in half lengthwise. They were long. But the beans, ugh. You know, could it have been because my can of beans have been around for a long time - sort of like the crab meat situation? I'm not interested enough to figure it out.
Cost:
- whole-grain linguini: $0.75
- slices prosciutto: $2.25
- olive oil: $0.16
- leeks: $1.49
- chicken stock: $0.24
- cannellini beans: $0.50
- asparagus: $2.01
- garlic cloves: $0.16
- Romano cheese: $0.80
TOTAL: $8.36 or about $2.09 for each of four servings.
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