Recipe Thursday Primavera With Prosciutto, Asparagus and Carrots
April 23, 2015
Spring Vegetable Recipe at it’s best.
Primavera With Prosciutto, Asparagus and Carrots
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
Directions: 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.
Total Time: 35 min Prep: 20 min Cook: 15 min Yield: 6 servings Level:Easy Recipe courtesy of Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Magazine and foodnetwork.com
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