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Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma
Recipe courtesy Nadia G
- Total Time:
- 25 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
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
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.