Popular
Latest From the Show
Rachael's Spring Pasta with Peas, Asparagus, Prosciutto and Onio…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Should You Be Eating Nature Cereal? Dr. Ian Explains This Social…
Rach Shares Her Preferred Way To Cook a Chuck Roast
Should You Opt for Hydrogen Peroxide To Clean Your Ear Wax?
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
