Zesty Lemon Cream Pasta with Prosciutto & Asparagus

Ooh la la! A date night worthy dish!
Serves 4 Total 30-60 Minutes


  • 1 8-oz container of Cedar's Zesty Lemon Hommus
  • 1 tablespoon olive oil
  • 5 oz prosciutto, cut into bite-sized strips
  • 2-3 garlic cloves, minced
  • 1 cup heavy cream
  • 4 quarts water
  • 1 pound whole wheat pasta
  • 1 pound asparagus, trimmed to 1-inch pieces
  • 1 ½ cups Parmesan, grated
  • ¾ cup fresh basil
  • 1 tablespoon salt


  1. In a large pot, bring water and salt to a rapid boil.
  2. Add the pasta and cook for 8 minutes.
  3. Add the asparagus and cook for 4 minutes more.
  4. Reserve ½ cup of pasta water and set aside.
  5. Drain pasta and return cooked pasta and asparagus to pan.
  6. While pasta is cooking, in a large skillet, heat oil over medium heat.
  7. Add the prosciutto and cook until it's crispy, about 5 minutes.
  8. Remove from pan and set aside.
  9. Add garlic and sauté for 30 seconds.
  10. Stir in the cream and Zesty Lemon Hommus and bring to a simmer. Cook until thickened, about 5 minutes.
  11. Pour the cream sauce over the cooked pasta and asparagus, tossing lightly to coat.
  12. Stir in the Parmesan and fresh basil, then toss lightly with the crispy prosciutto. Use the reserved pasta water, a tablespoon or two at a time, until pasta is desired consistency.