23 Apr Recipe Thursday Primavera With Prosciutto, Asparagus and Carrots
Spring Vegetable Recipe at it’s best.
Primavera With Prosciutto, Asparagus and Carrots
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
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
Recipe courtesy of Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for Food Network Magazine