3 hours ago
Wednesday, March 18, 2009
Well, is it?
A few more days and it is officially the start of spring!
I am officially sick of winter! It seemed like it was so long this year.
Spring is asparagus season and though I use it all year long in recipes, it tastes so much better this time of year.
Here is my first spring pasta, made with peas & asparagus, served with a nice crisp Pinot Grigio.
Don't be afraid of the heavy cream or butter in the recipe, there are only 2 tablespoons of butter and 1/4 cup of cream for the whole recipe, and it serves 4 people generously.
Farfalle with Spring Asparagus, Prosciutto & Peas: (adapted from Food & Wine magazine)
3/4 box of farfalle (bow tie pasta)
4 slices of prosciutto or good ham, chopped
1 tbsp fresh sage, chopped
3 cloves garlic, chopped
2 cups of chicken stock
1.5 cups of frozen peas, defrosted
1 lb. of asparagus, cut into 1" pieces
1/4 cup of heavy cream
2 tbsp butter
1/2 cup of freshly grated Parmesan cheese
freshly ground black pepper
Heat some oil in a heavy skillet, one large enough to hold your pasta and sauce together.
Saute your garlic, prosciutto & sage for 3 minutes on medium until garlic is fragrant, make sure garlic doesn't brown.
Now add your 2 cups of chicken stock and asparagus pieces and boil until reduced a bit and asparagus is soft, about 5 minutes.
Add your peas & the 1/4 cup of heavy cream and simmer until starting to thicken, about 4 minutes.
While your sauce is simmering, cook your pasta as per directions and drain.
When your sauce looks thick enough, turn off the heat and add the cooked pasta, the 2 tablespoons of butter and the 1/2 cup of Parmesan cheese. Taste and season with salt and pepper.
This was absolutely delicious.