Primavera With Prosciutto, Asparagus and Carrots Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
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.
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 Minutes |
Personal
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Personal
Notes: Read more at: www.foodnetwork.com/recipes/ted-allen/primavera-with-prosciutto-asparagus-and-carrots-recipe.html?oc=linkback
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