Bow Ties With Asparagus Cream and Prosciutto |
|
 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
I got this recipe from Redbook magazine. Ingredients:
2 tablespoons salt, plus |
1 teaspoon salt |
1 lb asparagus, trimmed |
1 lb farfalle pasta (bow ties) |
1 cup heavy cream |
1/2 cup freshly grated parmigiano-reggiano cheese |
2 ounces sliced italian prosciutto, cut crosswise into thin strips |
Directions:
1. In a large skillet bring 2 inches of water to a boil.
2. Add 1 tsp salt and the aspagagus.
3. Cook 3 to 5 minutes until just tender.
4. Pat asparagus dry and cut into bite-size pieces.
5. In a large pot cook pasta in 4 quarts of water and 2 tbsp salt until al dente.
6. In a small saucepan heat the cream over medium heat to a simmer and cook 5 minutes or until slightly thickened.
7. Drain the pasta reserving some of the cooking water.
8. In a large serving bowl combine the pasta cream and cheese; toss well.
9. If the sauce is too thick add some of the cooking water.
10. Add the asparagus and prosciutto and toss again.
11. Serve immediately.
|
|