Casarecce with Prosciutto, Asparagus & Pecorino

(serves 1)

The first meal to christen my new kitchen (aside from a bacon and eggs breakfast)! I think it was made even more delicious by the 26km walk that preceded this, along with the renewed appreciation for simple pleasures after an overnight hike... 

My new place has an electric stove which takes some getting used to, but i'm sure i will adjust. I'm not sure what it says about me when the first few ingredients for the fridge are: pecorino cheese, asparagus, leek and prosciutto, but this minimal effort recipe was perfect to whip up when my glucose levels were almost at rock-bottom!

Prep time: 5 min

Cooking time: 10-15 min

Ingredients:

1 bunch asparagus 

1/2 leek

2 cloves garlic, finely diced

10-20g pecorino, shaved

1  slice prosciutto

1 T chopped parsley

1/2 lemon

salt and pepper

olive oil

100g pasta (casarecce is my new favourite)

Method:

1. Wash and cut the asparagus into thirds.

2. Boil water, salt generously and cook the asparagus for 2 min then drain.

3. Boil water, salt generously and cook the pasta until al dente.

4. Meanwhile, slice the leek.

5. Heat a frypan, add some oil, garlic and the leek.

6. After the leek has softened, add the asparagus and cook for 2-3 min. Add salt, pepper, olive oil and lemon juice to taste.

7. Toss through the cooked pasta and mix in the shaved pecorino and parsley.
8. Serve with the prosciutto torn into thin slices, and an extra sprinkle of the pecorino!