Spaghetti with asparagus, mushrooms, Iberian ham and Parmesan cheese

Spaghetti with asparagus, mushrooms, Iberian ham and Parmesan cheese

A simple dish such as pasta, we raise it to another level by incorporating ham, asparagus, Parmesan cheese and extra virgin olive oil Peña de Baena which gives the dish an extra softness, giving it a slight nuance of green alemendras.

1. With the help of a blender, blend the garlic, parsley, and extra virgin olive oil Peña de Baena until you get a homogeneous mixture.
2. Cook the spaghetti until al dente. Drain, refresh, and smear with extra virgin olive oil Peña de Baena to prevent sticking.
3. In a separate frying pan, sauté the mushrooms and finally the spaghetti.
4. Serve on a plate and put a few slices of Parmesan cheese and a few shavings of Iberian ham on top of them. Finish with a few drops of garlic and parsley oil.
5. Serve hot.

Recipe prepared by chef Antonio López.