Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 14 ounces (400 grams) Papardelle pasta
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • Baby asparagus, cut into 2-inch pieces
  • Shiitake mushrooms, sliced 1/4-inch thick
  • 1/4 Thai chile, minced
  • 2 cups sweet cherry tomatoes, sliced
  • Pinch brown sugar
  • Sea salt and freshly ground black pepper
  • Prosciutto di Parma, sliced into ribbons
  • 1/3 cup freshly-grated Parmesan cheese, for topping pasta
  • *Cook's Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit
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Directions

Cook the papardelle in salted boiling water until al dente. Strain.

Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minutes or until the veggies are tender but still crisp. Add the tomatoes to the pan and season generously with sea salt, freshly ground pepper and brown sugar. Give it a good stir and then let the tomatoes sauce up for about 8 to 10 minutes. Add the cooked pasta and prosciutto to the pan, mix it up for a couple of minutes so that the flavors meld together.

Serve the pasta topped with freshly-grated Parmesan cheese.

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4

Newest Ratings and Reviews

Read all 7 reviews

  • on November 06, 2014

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    this recipe seems good, but......
    * how much prosciutto ?
    * how much asperagus ?
    * how much of shiitake mushrooms ?
    dude, someone needs to edit the recipes and indicate the amounts of each ingredient. please ?
    i deducted stars for lack of detailed information.
    thanks
    A .

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  • on March 18, 2012

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    Fabulous! Asparagus wasn't available and I'm a vegetarian, so I altered this recipe to sub fresh green beans for asparagus and omitted the prosciutto. I think you can substitute a few of the ingredients here and not have the dish suffer at all: portabella for shitake, a little siracha for the thai pepper, etc. The dish had a light, fresh taste that was filling but not heavy at all. Everyone wanted seconds. : A big hit at my table!

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  • on December 28, 2011

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    Delicious and not heavy. I cut the portions to make a single serving. My asparagus was on the thick side so I peeled it and cut the stalks lengthwise. I recommend erring on the side of caution and using a little less Thai pepper than called for - just to be sure - they are spicy!

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