Primavera with ham, asparagus and carrots

Votes: 1

Photo of the dish: Kat Teutsch

Time: 35 min.
Complexity: easily
Servings: 6

The word "primavera" not only means "spring" in Italian, it's also the name of Ted Allen's salad. In 35 minutes, he combines asparagus, carrots, and green peas, adds penne pasta, drizzles with a creamy garlic sauce and crispy prosciutto, and a hearty dinner is ready.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g penne pasta (feathers) or farfalle (bow ties)
Coarse salt
450 g asparagus, tough ends removed, cut into 4 cm pieces
1 large carrot, cut into strips
1 cup green peas
1 tbsp. l. olive oil
230 g dry-cured ham (Parma, Jamon), cut into cubes
1 large shallot, cut into half rings
1 clove of garlic, chopped
1/2 tsp dried pepper flakes
1 cup heavy cream
1 cup lightly salted chicken broth
3 tablespoons Dijon mustard

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, farfalle pasta, asparagus, carrot, sugar snap peas, ham, prosciutto, Parma ham, jamon ham, shallots, garlic, red pepper flakes, cream, Dijon mustard

Cooking the dish according to the recipe:

Pour water into a saucepan, add salt, and bring to a boil. Add the pasta and cook for 8 minutes. Add the asparagus, carrots, and snap peas and continue cooking for another 3 minutes, until tender. Then drain the pasta and vegetables in a colander.
Heat olive oil in a large saucepan, add ham and shallots, and cook until golden brown, about 3 minutes. Add garlic and pepper flakes and cook for another minute. Add cream, broth, and mustard and continue cooking, stirring, for another 1-2 minutes.