More About Primavera With Prosciutto, Asparagus and Carrots

Level: Easy
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 6 servings
Share This Recipe

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 sauté 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

Recipe courtesy Ted Allen from In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks for

Date & Time

May 2, 2025

Listed In

Share This Event!

Add to My Calendar

Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.

To learn more, watch our intro video!