Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma

Name: Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

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

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.