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La Belle Cuisine - More Pasta Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Pasta with Spring Vegetables and Prosciutto
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Pasta with Spring
Vegetables and Prosciutto 3
garlic cloves, minced In
a kettle cook garlic and red pepper flakes in oil over moderately low heat
until garlic is softened. Add the tomatoes and boil the mixture, stirring
occasionally, for 5 minutes, or until it is thickened and the liquid is
reduced to a thick purée. Stir in the chopped basil and salt and pepper
to taste.
In a saucepan combine butter, cream and broth. Bring mixture to a boil and
simmer it, stirring occasionally, until reduced to
1/2
cup. Whisk in the Parmesan, whisking until the mixture is combined
well. Keep sauce warm. In
a kettle of boiling salted water cook asparagus 2 minutes. Add broccoli
and zucchini and cook 2 minutes. Add peas and cook vegetables 1 minute.
Transfer vegetables with a slotted spoon to the sauce. Toss them gently to coat
them with the sauce. Return
cooking liquid in kettle to a boil and in it cook the pasta al dente and
drain it well. In the kettle combine the pasta with the vegetable mixture,
the Prosciutto, and salt and pepper to taste. Divide
the pasta mixture among six heated plates and garnish with fresh basil
leaves.
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