Angel Hair Pasta with Proscuitto & Asian Greens

  • 1 lb angel hair pasta
  • 1 lb Asian mustard greens
  • 8 slices proscuitto
  • 4 cloves garlic, sliced
  • ¼ cup water used to cook pasta
  • Grated Parmesan cheese
  • Olive oil
  • Salt & pepper

  1. In a large pot, bring water to a boil; cook pasta according to directions on package.
  2. Set aside ¼ cup water used to cook pasta.
  3. Meanwhile, separate Asian mustard green leaves from stems and flowers; discard flowers.
  4. Slice stems into ½-inch lengthwise.
  5. Slice proscuitto into ½-inch slices.
  6. In a large pan over medium-high heat, heat olive oil and sliced garlic.
  7. Throw in greens and stems along with water used to cook pasta; salt and pepper.
  8. Stir for about 30 seconds to a minute.
  9. Remove from heat; toss with pasta, proscuitto, and Parmesan cheese.
  10. Serve immediately.
  11. Makes 4 servings.

You can buy Asian mustard greens from Vang Family Farm at the River Market Farmers’ Market. They are the greens with small yellow flowers. I love to serve this dish with a salad or a bowl of gazpacho.


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