PRIMAVERA WITH PROSCIUTTO, ASPARAGUS AND CARROTS
Provided by Ted Allen
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
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Md Adamu
[email protected]This recipe was a disaster. The sauce was curdled and the vegetables were mushy. I won't be making this again.
Ismail Hosen
[email protected]This dish was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Muhammed Haseeb
[email protected]The asparagus was a bit tough. I think I'll blanch it next time before adding it to the dish.
Wasif Shahzad
[email protected]I found the prosciutto to be a bit overpowering. I think I'll try it with pancetta or bacon next time.
Evelina Sandoval
[email protected]This dish was a bit too oily for my taste. I think I'll try it again with less olive oil next time.
Frankenstein _716
[email protected]This primavera dish is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
Ahmad Ya'u
[email protected]I love the vibrant colors of this dish. It's so inviting and makes me want to dig in.
Amie Cole
[email protected]This is my new go-to primavera recipe. It's easy to make and always turns out delicious.
Md.mujammel Khan
[email protected]I tried this recipe last night and it was a hit with my family! The kids loved the carrots and prosciutto, and I enjoyed the asparagus.
ALFONZO MCDONALD
[email protected]This primavera dish was a delightful and flavorful experience. The combination of prosciutto, asparagus, and carrots created a symphony of flavors that tantalized my taste buds.