Primavera With Prosciutto, Asparagus and Carrots

Total Time 35 minutes

Serves 6


  • 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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