A Different Kind of Spaghetti

Sister Karen Cox Thomas submitted this recipe to the Pocket Pleasures cookbook published in 2009 by the good folks at Pocket Presbyterian Church.  I've thought about preparing it a number of times and just got around to doing so tonight.  The cookbook is excellent, by the way, and it features a number of recipes by all four of the Cox sisters, even though Karen is the only one remaining in Sanford and active at Pocket Church.  Even though Lisa has ended up at First Presbyterian in Asheboro and Lois has ended up doing the Lutheran thing in Monroe and I now work for the NC Conference of the Methodist Church, we all have thick Pocket Presbyterian blood. :-)  I have nothing but incredibly fond memories of the good folks there, many who made a significant impact on my life and faith development.  Now, on to the fabulous recipe!  -Claire

2 lbs. asparagus, trimmed (I used 2, but honestly think 1 one pound would have been enough)
3/4 lbs. spaghetti
4 T. olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
6 oz. thinly sliced prosciuotto, cut crosswise into strips
6 oz. smoked Gouda cheese (about 1 c.) or smoked mozzerella cheese (I used Gouda and bought a block and grated it just before using.....freshly grated is always better!)
6 T. thinly sliced fresh basil leaves
1 lb. shrimp (optional) (I opted to use it and sauteed it in a little olive oil with salt and pepper)
(optional:  1 can of chicken broth)

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 or 3 minutes.  With a slotted spoon, remove from boiling water to a bowl of ice water to cool and stop the cooking.  When cool, strain, cut asparagus into 1-inch pieces.  (The asparagus I purchased was pretty thin so I went ahead and broke it into 1" pieces and put in a collander and poured boiling water over it to blanch it, then after a couple of minutes rinsed it in cold water....it was cooked enough without over cooking!)  Return the water in the pot to a boil, adding additional water, if necessary.  Add the pasta and cook until al dente, tender but still firm, about 8 minutes.  Drain the pasta, reserving 1 cup of the cooking liquid.  (Instead of using the cooking liquid, I added a can of chicken broth later in the recipe....)  Heat the oil in a heavy large skillet over medium heat.  Add the garlic and saute until fragrant, about 20 seconds.  Add asparagus to the pan.  Season with salt and pper, to taste.  Add the pasta, and if needed, some of the reserved cooking liquid (or chicken broth).  toss to coat.  Add the prosciutto, Gouda (or mozzarella) and basil, and toss to combine.  Add cooked shrimp (if using).  Turn off the heat.  Let set in the pan for about 5-7 minutes to melt cheese.  Seasn with salt and pepper to taste, and serve.

Sauce: (optional)-----I opted yes!
1/2 cup cream
basil (probably a tablespoon or so.....)
lemon (juice from one)
garlic (a clove, minced)
Use a food processor to make into a cream.  Pour over the pasta while warming.