500g wagon wheels pasta
3 tbsp olive oil
200g prosciutto, sliced thinly, cut into ribbons
1 cup spring onions, chopped finely
2 garlic cloves, sliced thinly
2 bunches of asparagus, trimmed, chopped finely
1 cup thickened cream
1 cup parmesan, grated
¼ cup chives, chopped finely
1 lemon, zested
Salt & pepper
Into a pot of boiling, salted water, cook pasta as per packet directions.
Heat a large frying pan on medium heat. Add prosciutto to the dry pan and cook for 2-3 minutes or until crispy and fat is rendered down.
Add olive oil, garlic and asparagus to the pan and cook for 2 minutes.
Place spring onion into the pan and cook for further 2 minutes until tender.
Pour cream into pan and add lemon zest, bring to the boil and add chives and the drained pasta, and top with half of the parmesan cheese.
Simmer for 3 minutes or until sauce coats the back of the spoon.
Season with salt and pepper. Toss to combine and serve topped with the remaining parmesan.