Directions
- 1Trim and wash the asparagus.
- 2Cut the asparagus into 1-inch sections.
- 3Add olive oil to a pan.
- 4Add prosciutto to the pan and crisp it up.
- 5Remove the crispy prosciutto from the pan and set it aside.
- 6Add diced onion to the same pan and sauté until softened.
- 7Add the cut asparagus to the pan with the onion.
- 8Season with salt and pepper.
- 9Add frozen peas to the pan.
- 10Add a little water to the pan.
- 11Place the cover on and let the vegetables steam until tender.
- 12Add heavy cream to the pan with the vegetables.
- 13Let the cream and vegetables cook for a few minutes to thicken.
- 14In the meantime, boil the Strozzapreti pasta according to package directions.
- 15Once the pasta is cooked, add it to the pan with the creamy sauce, asparagus, and peas.
- 16Mix well to coat the pasta in the sauce.
- 17Add grated Pecorino cheese to the pasta and mix again.
- 18Plate the pasta.
- 19Top with the crispy prosciutto.
- 20Add more sauce on top.
- 21Garnish with more grated Pecorino cheese.
Ingredients
- 1 lb Strozzapreti Pasta
- 1 cup Heavy Cream
- 0.5 Onion
- 6 slices Prosciutto
- 1.5 cups Frozen Peas
- 1 bunch Asparagus
- 0.33 cup Water
- 4 tbsp Olive oil
- to taste Salt
- to taste Pepper
- to taste Pecorino Romano
Equipment
large saute panslotted spoon
Tips
- Prosciutto makes everything better by adding amazing flavor and a nice little crunch to the pasta.
- You can use either Pecorino or Parmigiano cheese according to your preference.
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