Ingredients :
- 1 pound spaghetti or other pasta
- 8 ounces asparagus trimmed and cut into 1-inch pieces on the bias
- 1/2 cup frozen peas
- 6 ounces prosciutto
- 2 tablespoons olive oil
- 8 ounces baby portobello mushrooms sliced
- 1/2 medium onion finely chopped
- 2 cloves garlic thinly sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- salt and freshly ground black pepper
- 2 tablespoons butter
- 4 ounces freshly grated Parmesan cheese or shredded, plus more for garnish
- ¼ cup fresh chives minced, for garnish
Directions :
- In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 7 minutes. Add asparagus and peas and cook 3 minutes longer, about 10 minutes total. Drain and do not rinse.
- While the pasta is cooking, arrange prosciutto in a stack or pile and coarsely chop into pieces. After draining the pasta, return the pot to the stove over medium-high heat. Add the prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer prosciutto to a small bowl.
- Add the olive oil over medium-high heat and heat until shimmering. Add the onions, mushrooms, garlic, and a pinch of salt and cook until softened and the mushrooms have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth and wine, scraping up any fond from the bottom of the pan. Cook until reduced by half, about 3 to 4 minutes. Stir in cream and Parmesan cheese until the cheese is melted.
- Stir in pasta, asparagus, and peas, butter, and prosciutto, and toss until uniformly combined. Season to taste with salt and pepper. Garnish individual servings with additional Parmesan cheese and chives.
