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Primavera With Prosciutto, Asparagus and Carrots

Ted Allen
  • 35 minutes
  • Serves 6

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