Pasta with Peas and Prosciutto

The garnish of fresh chives at the end are super important - don't skip them! Subbing scallions is okay. That fresh onion flavor really makes the dish, as does a pinch of salt at the table, to taste.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (2 cups each)

Calories 604kcal

Author Meggan Hill

Ingredients

1 pound spaghetti or other pasta
8 ounces asparagus trimmed and cut into 1-inch pieces on the bias (see note 1)
1/2 cup frozen peas
6 ounces prosciutto (see note 2)
2 tablespoons olive oil
8 ounces sliced baby portobello mushrooms
1/2 medium onion finely chopped (about 1 cup)
2 cloves garlic thinly sliced
1 cup chicken broth
1/2 cup dry white wine (see note 3)
3/4 cup heavy cream
salt and freshly ground black pepper
2 tablespoons butter
4 ounces shredded Parmesan cheese plus more for garnish
¼ cup fresh chives minced, for garnish

US Customary - Metric

Instructions

In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 7 minutes. Add asparagus and peas and cook 3 minutes longer, about 10 minutes total. Drain and do not rinse.
While the pasta is cooking, arrange prosciutto in a stack or pile and coarsely chop into pieces. After draining the pasta, return the pot to the stove over medium-high heat. Add the prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer prosciutto to a small bowl.
Add the olive oil over medium-high heat and heat until shimmering. Add the onions, mushrooms, garlic, and a pinch of salt and cook until softened and the mushrooms have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth and wine, scraping up any fond from the bottom of the pan. Cook until reduced by half, about 3 to 4 minutes. Stir in cream and Parmesan cheese until the cheese is melted.
Stir in pasta, asparagus, and peas, butter, and prosciutto, and toss until uniformly combined. Season to taste with salt and pepper. Garnish individual servings with additional Parmesan cheese and chives.

Notes

Asparagus: To trim, simply line up the spears in a row on a cutting board, then use a knife to cut where the stalks change in color from white to green. This removes the woody, tough-to-chew ends.
Prosciutto: If stacking and slicing prosciutto seems impossible, just cook it whole and slice it after when it's easier to work with. Or substitute bacon or pancetta.
Dry white wine: Substitute with more chicken broth if you prefer to omit the wine.
Yield: This recipe makes about 12 cups of pasta with veggies. It's enough for 6 main-course servings, 2 cups each, or 12 first-course servings of 1-cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition