Primavera With Prosciutto, Asparagus and Carrots (Ted Allen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
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.
2. 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.
3. 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.
4. Photograph by Kat Teutsch
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