Rachael's Spring Pasta with Peas, Asparagus, Prosciutto and Onio…
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…
Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …
How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 pound asparagus, trimmed of tough ends, thinly sliced on bias
- 3 green spring onions, whites and light green tops, or 1 bunch scallions, whites and light greens tops, sliced on bias
- 2 large cloves garlic, chopped, or 1 bulb green garlic, whites and light greens, finely chopped
- 1 1/2 cups shelled green peas
- Salt and pepper
- ½ cup white wine
- ½ cup chicken stock
- 1 pound penne or campanelle or fiore pasta
- 1 Gem romaine lettuce or Bibb/Boston lettuce, coarsely chopped
- ¼ pound Prosciutto di Parma, trimmed of fat, cut across into 1 inch ribbons
- Juice of 1 lemon
- Shaved or grated Parm or pecorino, to serve
- Chopped tarragon or basil, to garnish
Yield
Serves: 4
Preparation
Heat a large pot of water to a boil for pasta.
Heat a large skillet over medium to medium-high heat. Add EVOO. To the hot oil, add the asparagus, onions, garlic, peas, salt and pepper and cook 2-3 minutes. Add wine, evaporate. Add stock and reduce heat to low.
Salt water and cook pasta to 1 minute less than package directions. Reserve 1 cup starchy cooking water and drain pasta. Add pasta to vegetables. Remove from heat.
Wilt lettuce into pasta and toss with ham. Add lemon juice, adjust seasoning and serve in shallow bowls or serving bowl topped with cheese and tarragon or basil.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
