Recipe courtesy of Ted Allen
Primavera With Prosciutto, Asparagus and Carrots
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

Photograph by Kat Teutsch

IDEAS YOU'LL LOVE

Asparagus Wrapped in Prosciutto

Recipe courtesy of Robert Irvine

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ellie Krieger

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Wild Mushroom and Asparagus Risotto

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking