You Outta Pasta

I'm really excited about this recipe for Spring. It's a wonderful creamy pasta dish that incorporates some seasonal spring veggies, making it both filling and fresh. It can be made with any of the thicker pasta varieties, like fettuccine, linguine, orecchiette... the version featured in the photo below is made with pasta rigate. Please to enjoy:

Creamy Pasta with Spring Veggies and Prosciutto

8-10 asparagus spears, cut into 1-inch pieces
1/2 box of pasta rigate
4-5 slices of prosciutto, cut into 1-inch pieces
4 tbsp unsalted butter
2 cups frozen peas, thawed
1 cup half-and-half
1/2 pint cherry tomatoes, sliced in half
1 cup freshly grated parmigiano-reggiano
freshly cracked black pepper

Quickly blanch the cut asparagus spears in a large pot of boiling water for 2-3 minutes. Remove the asparagus and set aside. Return water to boil and add pasta.

Meanwhile, melt the butter in a nonstick skillet. Add prosciutto and saute for 2 minutes. Add the asparagus and peas, then cook for another 2 minutes. Add the half and half and allow to cook down until it becomes creamy, about an additional 3-4 minutes. Next, remove the skillet from the heat and add the cherry tomatoes.

When the pasta reaches al dente, drain it and transfer to a large bowl. Pour the creamy vegetables and prosciutto over the pasta and add the parmigiano-reggiano, stirring gently.

When serving this dish, be sure to add freshly cracked pepper over the top of each bowl... the pepper makes it really something special. And if you're like me, and pasta alone doesn't satisfy your carbs carving, serve the dish with a big chunk of toasted french bread... believe me, you'll want to sop up every bit of the melty parm sauce at the bottom of your bowl.

Bon appetit!