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Linguine with Green Asparagus Prosciutto and Burrata

Embark on a culinary journey with this Linguine with Green Asparagus, Prosciutto, and Burrata. Indulge in the perfect harmony of tender asparagus, crispy prosciutto, and creamy burrata, enveloping al dente linguine in a symphony of flavours.

Total Time
30 min
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 400g linguine pasta
    300g green asparagus, trimmed and cut into bite-sized pieces
    100g prosciutto, thinly sliced
    1 burrata cheese ball (about 150g)
    2 tablespoons olive oil
    2 cloves garlic, minced
    Zest of 1 lemon
    Salt and black pepper, to taste
    Fresh basil leaves, torn, for garnish
    Grated Parmesan cheese, for serving

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    15 min

Goes Great with

    1. Cook the Linguine:
      Cook the linguine pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
    2. Prepare the Asparagus:
      While the pasta is cooking, blanch the asparagus in boiling water for 2-3 minutes until they are tender yet crisp. Drain and set aside.
    3. Sauté the Prosciutto:
      In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add prosciutto slices and cook until they are slightly crispy. Remove from the pan and set aside.
    4. Combine Linguine, Asparagus, and Prosciutto:
      In the same skillet, add the cooked linguine, blanched asparagus, and crispy prosciutto. Toss well to combine. If the pasta seems dry, add a bit of the reserved pasta water to create a creamy sauce.
    5. Zest and Season:
      Add lemon zest, salt, and black pepper to the pasta. Toss to combine, allowing the flavors to meld together.
    6. Serve with Burrata:
      Tear the burrata into chunks and gently mix it into the pasta just before serving. The creamy burrata will melt slightly, creating a luxurious sauce.
    7. Garnish and Serve:
      Garnish the linguine with torn fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve hot and enjoy your delightful Linguine with Green Asparagus, Prosciutto, and Burrata.
    Pro Tips
    • Perfect Pasta: Cook linguine until al dente; it should have a slight bite for the ideal texture.
    • Asparagus Tenderness: Blanch asparagus briefly to retain its vibrant color and crisp-tender texture.
    • Creamy Consistency: Use reserved pasta water judiciously; it enhances the sauce’s creaminess without making it too watery.
    • Burrata Brilliance: Tear burrata just before serving; its creamy center blends beautifully with the pasta.
    • Garnish Gracefully: Elevate presentation with a sprinkle of fresh basil leaves and a drizzle of extra virgin olive oil for a finishing touch.


Calories per Serving:
Approximately 400 kcal per serving. Savor this exquisite dish, a culinary masterpiece that embodies the essence of Nonna’s Italian cuisine.

Goes Great with