Fusilli with Asparagus, Prosciutto Toscano DOP and Pecorino Toscano DOP: A Spring Recipe from Tuscany

Prosciutto Toscano DOP and Pecorino Toscano DOP pair perfectly in this simple spring pasta dish packed with flavor. Fusilli is married with earthy asparagus and juicy tomatoes that complement the delicate flavors of the prosciutto and the cheese. Prepare this fragrant dish as a primo piatto on a spring day and celebrate the flavors of Tuscany.

Ingredients for 4 people

• 400 g fusilli pasta
• 200 g Prosciutto Toscano DOP
• 250 g asparagus
• 1 shallot
• EVO oil to taste
• 50 g tomatoes
• 80 g grated Pecorino Toscano DOP cheese
• Salt and pepper to taste

How to make Fusilli with Asparagus, Prosciutto Toscano DOP and Pecorino Toscano DOP

1. Clean the asparagus: cut off the hard base, then use a knife to remove the green part and keep only the most tender portion.
2. Boil the asparagus for about 10 minutes and drain.
3. In a pan, fry the chopped shallot with the tomatoes, EVO oil, asparagus, salt and pepper and cook for 3 minutes. Add the slices of Prosciutto Toscano DOP and cook for 2 minutes.
4. Meanwhile, cook the fusilli al dente and mix the pasta with all the ingredients.
5. Garnish with the grated Pecorino Toscano DOP cheese and serve.