Menu Enter a recipe name, ingredient, keyword...

Primavera With Prosciutto, Asparagus and Carrots

By

Google Ads
Rate this recipe 4.7/5 (16 Votes)

Ingredients

  • Kosher salt
  • 1 pound penne or farfalle
  • 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
  • 1 large carrot, cut into matchsticks
  • 1 cup snap peas
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
  • 1 large shallot, sliced 1/8 inch thick
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup chicken stock, preferably homemade or low-sodium store-bought
  • 3 tablespoons dijon mustard

Details

Preparation

Step 1

Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.


While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits.


Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls

You'll also love

Review this recipe

Asparagus, Bacon and Cheese Strata W. W. Points Plus 5 Asparagus in a Blanket