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Penne Con Asparagi E Prosciutto Cotto




Source of Recipe


The Encyclopedia of Italian Cooking


List of Ingredients




Penne Con Asparagi E Prosciutto Cotto


Penne with asparagus, cream, and ham
1 lb penne pasta
L 1/2 lb fresh asparagus
1/4 cup butter
8 oz ham, chopped
1 cup light cream
1 tablespoon all-purpose flour
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Recipe




Cook the penne in a large pot of salted, boiling water until al dente ..

Trim the tough parts off the asparagus and cook in a pot of lightly salted, boiling water until the tips are almost tender. Drain well. Chop the stalks c into short lengths and leave the tips whole ..

Heat the butter and ham in a small, heavy-bottomed saucepan. Cook for 2-3 minutes .. Stir in the cream and flour, then add the asparagus. Stir gently over medium heat for 3--4
Minutes, or until the cream thickens. Season with salt and pepper .. Drain the pasta and place in a heated serving dish. Add the sauce and toss well.

Sprinkle with the Parmesan and serve hot.

Serves: 4