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Penne with Asparagus and Étoile de St-Raymond Cheese
454 g (1 lb) of penne or other pasta of your choice
15 mL (1 tbsp.) olive oil
1 L (4 cups) of small asparagus cut in 2,5 cm (1 po) pieces
Zest of 1 lemon, finely grated
150 g (5 oz) of
Étoile de St-Raymond cheese, diced 12 slices of ham, bacon or prosciutto, cut into strips
125 mL (1/2 cup) of basil, coarsely chopped
Salt & pepper
In a large pot of salted boiling water, cook the pasta per the manufacturer’s instructions. Strain the pasta but set aside 125 mL (1/2 cup) of the cooking water.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the asparagus, season and cook for 3 to 4 minutes while stirring. Add the lemon zest and set aside.
When the pasta is ready, add the cheese and the leftover cooking water and stir. Add the asparagus, ham, basil and combine. Serve immediately.