In about 10 days, I'm going to Paris! It's been several years since my last visit, and I'm so excited to return! I intend to consume copious amounts of cheese, bread, and pastries while I'm there and have been told not to worry, I'll walk it all off. So I imagine I'll be walking day and night. If you'd like to tag along, I'll be posting photos on Instagram along the way. But for now, let's talk about this pasta. It's another quick dinner that can be thrown together in under 30 minutes. I like the combination of peas, asparagus, snap peas and prosciutto, but you can substitute whichever vegetables you like.
Orecchiette with spring vegetables and prosciutto
- 1 lb. orecchiette pasta
- 2 T. butter
- 2 T. olive oil
- 1 large shallot, minced
- 1/3 lb. sugar snap peas, cut in half lengthwise
- 1 cup peas, fresh or frozen
- 10 stalks asparagus, cut on the diagonal into 1 inch pieces
- 6 thinly sliced pieces of prosciutto, cut crosswise into 1/2" strips
- 1 cup chicken broth
- 1 cup Parmesan cheese, finely grated
Cook pasta in boiling water until tender, but still firm to the bite. Drain and set aside. While pasta is cooking, add butter and oil to a large skillet and set over medium heat. When butter has melted, add shallots and saute until soft. Add broth and bring to a simmer, reducing slightly. Add asparagus and cook until just slightly tender. Add snap peas and peas and continue cooking another minute. Add cooked pasta and prosciutto to the vegetables in the skillet, and toss over medium heat for a minute. Off heat toss with Parmesan cheese and transfer to a large serving bowl. Serve immediately.
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