Primavera With Prosciutto, Asparagus and Carrots

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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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


  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.
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