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Bow Ties with Asparagus, Cream, and Prosciutto |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bow Ties with Asparagus, Cream, and Prosciutto recipe on the web!!
(Farfalle con Asparagi)
Category: Dried Pasta with Meat
Makes 6 to 8 servings
This combination is perfect for a spring menu. I find the cream makes it very rich, so I tend to serve this pasta in small portions as a first course before something simple like grilled veal or chicken. I have added chopped roasted peppers to this pasta and like the combination very much.
_ pound fresh asparagus spears, trimmed
Salt
_ cup heavy cream
_ pound farfalle pasta
___ cup freshly grated Parmigiano-Reggiano
_ ounces sliced imported Italian prosciutto, cut crosswise into thin strips
1 In a large skillet, bring about 2 inches of water to a boil. Add the asparagus and salt to taste. Cook until the asparagus are just tender and bend slightly when lifted from the water. The cooking time will depend on the thickness of the asparagus. Pat the asparagus dry. Cut them into bite-size pieces.
2 Bring the cream to a simmer in a small saucepan. Cook 5 minutes or until slightly thickened.
3 Bring a large pot of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
4 Pour the pasta, cream, and cheese into a large serving bowl and toss well. Add a little cooking water if the sauce seems too thick. Add the asparagus and prosciutto and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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