INGREDIENTS
8 oz
Prosciutto
1 lb
Asparagus spears
1
Carrot, large
1 clove
Garlic
1
Shallot, large
1 cup
Snap peas
1 cup
Chicken stock
3 tbsp
Dijon mustard
1 lb
Penne or farfalle
1
Kosher salt
1/2 tsp
Red pepper flakes
1 tbsp
Olive oil, extra-virgin
1 cup
Heavy cream