Creamy spring pea & asparagus with pasta shells, shaved parmesan & prosciutto crumbles

6 oz dry pasta
2 oz prosciutto julienne or dice 
1/2 c fresh or frozen peas 
1 c asparagus cut into 1″ pieces
creamy pasta sauce
shaved parm
Pasta Sauce:
6 oz dry pasta
2 tbsp butter
2-3 tsp dry mint
2-3 tsp italian seasoning
2-3 tsp garlic powder
1 tsp black pepper
salt to taste
1 tb lemon juice
Add 2 tbsp butter to a medium saucepan stir until melted. Add 4 cups of milk and add all seasonings to milk stirring occasionally and bring to a slight simmer. Take equal parts cornstarch and water and make a slurry and add to simmering sauce, stirring for 1 minute. Turn heat off and add lemon juice.
Bring 4-6 quarts of water to a rolling boil, add a generous pinch of salt. Add pasta to the boiling water, stir gently and return to a boil. For “al dente pasta, boil uncovered, stirring occasionally for 8 minutes. For a more tender pasta, boil and add an additional minute. Remove from heat & drain well.
In a small saucepan add prosciutto on medium heat, cook the prosciutto slices for 1–2 minutes on each side, or until crisp. Set aside on a paper towel. Save grease in the pan.
In the same pan with grease add asparagus & peas and cook until asparagus becomes tender. Then add pasta sauce and turn heat to low/medium. Stir occasionally until the sauce is hot.
Add hot pasta to bowl, pour sauce with peas & asparagus over pasta, sprinkle with crispy prosciutto and enjoy!

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