The Busy Gourmand

This makes a great spring time dish when the asparagus and peas are at their height of freshness.  We have been trying to lower the cholesterol intake so the use of butter or cream was ruled out.  Lemon juice and white wine formed the base of the sauce.

• 1/2 lb pasta, farfalle, penne, or fusilli
• 1/2 lb asparagus, cut into 1 inch lengths
• 1 cup fresh or frozen peas
• 1/2 red bell pepper cut in long thin strips
• 2 tablespoons finely diced red onion or shallot
• 1/2 teaspoon red pepper flakes
• 3 cloves garlic, crushed and left intact
• 3 tablespoons olive oil
• juice of 1 lemon, about 1/3 cup
• zest from 1 lemon finely grated
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• 2 thin slices prosciutto cut into small pieces
• 2 oz grated cheese, pecorino romano, or parmigiano reggiano
• kosher salt and freshly ground black pepper

Bring a large pot of salted water to the boil.  Add the asparagus to the pot and boil for about 2 minutes.  Remove from the pot and allow to cool. Add the pasta and cook according to the package directions.

Meanwhile in a large sauté pan add the olive oil and heat over medium high heat.  Add the crushed garlic cloves and sauté to infuse the oil with the garlic about 2 or 3 minutes.  Once browned, remove the garlic and throw away.  Add the onion, the peppers, and the red pepper flakes and sauté for about 3 to 4 minutes.  Add the peas, the prosciutto, and the asparagus and sauté for another 3 to 4 minutes.  Add the lemon juice, the wine, and the chicken stock and allow the sauce to reduce by about half.

Drain the pasta and place it in a large mixing bowl.  Pour the sauce and vegetables over the pasta and toss to make sure all of the pasta is coated in sauce.  Serve in individual serving bowls and top with the cheese.

This recipe makes two entrée size servings or four primi piatti.