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Primavera with Prosciutto, Asparagus and Carrots: Ted Allen adds bits of salty prosciutto to a creamy sauce for an ultra-decadent take on the classic dish.
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Primavera with Prosciutto, Asparagus and Carrots : Ted Allen adds bits of salty prosciutto to a creamy sauce for an ultra-decadent take on the classic spring pasta and vegetable dish. via Food Network

Primavera with Prosciutto, Asparagus and Carrots: Ted Allen adds bits of salty prosciutto to a creamy sauce for an ultra-decadent take on the classic dish.

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Primavera with Prosciutto, Asparagus and Carrots: Ted Allen adds bits of salty prosciutto to a creamy sauce for an ultra-decadent take on the classic dish.

Food Network

Primavera With Prosciutto, Asparagus and Carrots


Ingredients
∙ Serves 6
Meat
  • 8 oz Prosciutto
Produce
  • 1 lb Asparagus spears
  • 1 Carrot, large
  • 1 clove Garlic
  • 1 Shallot, large
  • 1 cup Snap peas
Canned Goods
  • 1 cup Chicken stock
Condiments
  • 3 tbsp Dijon mustard
Pasta & Grains
  • 1 lb Penne or farfalle
Baking & Spices
  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes
Oils & Vinegars
  • 1 tbsp Olive oil, extra-virgin
Dairy
  • 1 cup Heavy cream

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