The word “primavera” not only means “spring” in Italian, but also called and Ted Allen’s salad. In 35 minutes he mixes asparagus carrots and green peas, add penne pasta, water creamy garlic sauce with fried until crispy prosciutto ham – and a hearty dinner is ready. Share with friends: 
Photo of the dish: Kat Toych Time: 35 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr penne pastes (feathers) or farfalle (bows)
- Coarse salt
- 450 gr cut asparagus, hard bases, cut into 4 cm. pieces
- 1 large carrot, cut into strips
- 1 tbsp. green peas
- 1 tbsp. l olive oil
- 230 gr. dried ham (Parma, Jamon), chopped cubes
- 1 large onion – shallot, cut into half rings
- 1 clove of garlic, chop
- 1/2 tsp dried pepper flakes
- 1 tbsp. fat cream
- 1 tbsp. lightly salted chicken stock
- 3 tbsp. l Dijon mustard
Recipes with similar ingredients: penne pasta, farfalle pasta, asparagus, carrots, sugar peas in pods, ham, prosciutto, parma ham, ham jamon, shallots, garlic, red pepper flakes, cream, Dijon mustard
Recipe preparation:
- Pour water into the pan, add salt and bring to a boil. Add pasta and cook, 8 min., Add asparagus, carrots, peas and continue cooking for another 3 minutes, until tender. Then discard pasta and vegetables in a colander.
- Heat olive oil in a large saucepan, add the ham, shallots and fry until browned, approximately 3 min Add garlic, pepper flakes and cook another 1 min. Add cream, broth, mustard and continue cooking, stirring, another 1-2 minutes
- Add pasta and vegetables to the stewpan. Shuffle and continue cook another 2 minutes. Add salt and pepper to taste.
