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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