Primavera With Asparagus Recipe

Name: Primavera With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: osher 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

Servings: persons

osher 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.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: osher 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, and more.

Yes, Primavera With Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Primavera With Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions