Primavera With Prosciutto, Asparagus and Carrots

A delicious and easy to make pasta primavera dish made with prosciutto, asparagus and carrots.

by Lucas
  • Kosher Salt
  • 1 pound penne or farfalle
  • 1 pound asparagus spears (stems trimmed and cut to 1 1/2 inch lengths)
  • 1 large carrot
  • 1 cup snap peas
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces sliced prosciutto
  • 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
  • 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.