Photo: Primavera With Prosciutto, Asparagus and Carrots Recipe
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
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
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By kasperc2
East Lansing, MI
on May 24, 2013
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Grats to Ted Allen for this phenomenal and impressive recipe. I am not a mustard fan. While making this recipe, I realized a super strong mustard smell coming off from the pan and made a first regretful thought of "Oh no...." even though I had prepped by only using 2 Tbs. of dijon instead of 3. Nevertheless I continued and once it mixed and thickened and coated with the pasta and veggies it became such a decadent taste without an overpowering mustard or shallot taste. DEFINITELY will be making this one again. Only substitutes= different cream & used pancetta.
By jessica.simpson...
cape elizabeth, me
on May 03, 2013
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Very easy, quick and delicious. My modifications- 3 slices of thick bacon (from butcher counter at supermarket instead of prosciutto. Cooked them on seperate pan, when cool and crisp, broke them up and added to main pan. Half and half instead of heavy cream. Whole grain penne pasta. 1/4- tsp red pepper flakes. Next time I will try 2 TBLSP dijon, instead of 3. Thanks, Ted, it's a keeper.
By lukesmommy15229
Pittsburgh, PA
on May 01, 2013
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In an effort to get my 12-yr old son to eat more veggies, I made this a few weeks ago for dinner, following the directions exactly. It was wonderful! The only thing I noted was that the final product was a bit "runny" and the sauce could have been thicker. I'm a big mustard fan, but my husband and son don't care for the taste.
I made the recipe again last night, except I deglazed the pan with about a 1/2 cup of Chardonney (in Dijon mustard anyway and added about 4 oz. of cubed cream cheese and some Parmesan to the sauce. The result? Thick, creamy sauce that clung to every last veggie! The boys LOVED it and I will be making it again.
Read all 27 reviews