Farfalle Pasta With Asparagus, Peas & Proscuitto

Farfalle Pasta With Asparagus, Peas & Proscuitto

Busy households need good and easy weeknight meals.  Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish. 

INGREDIENTS

3 Slices Prosciutto

8 Ounces Farfalle Pasta

1 1/2 Pounds Diced Asparagus

1 Cup Defrosted Frozen Peas

2 Minced Garlic Cloves

2 Tablespoons Butter

1 1/2 Cups Chicken Broth

2 Tablespoons Cornstarch

1/4 Cup Fresh Lemon Juice

1/2 Cup Half & Half

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Ground Cayenne Pepper

 

Preheat your oven to 400º F.  Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes.  Remove from the oven and set aside.  Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus.  Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic.  Cook over a medium heat for 1 minute.  Add the chicken broth and cornstarch to the sauté pan.  Whisk into the garlic and butter.  Bring to a boil.  Stir in the salt, pepper and cayenne.  Add the lemon juice and half & half.  Cook for 1 minute.  Cook for 30 seconds more.  Remove from the heat.  Pour the garlic/half & half mixture over the pasta and toss.  Crumble the prosciutto over the top of the pasta dish.  Serve with a salad and Italian bread.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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