- 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
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