pasta with asparagus, peas, prosciutto and cream

pasta con asparagi, piselli e prosciutto

for 6

1.5 kg sprue asparagus, freshly picked

1 kg fresh young peas (podded weight 500g)

Maldon salt and freshly ground black pepper

25 g unsalted butter

200 g prosciutto slices, cut into strips

250 ml chicken stock (see here)

500 ml double cream

400 g dried conchiglie (pasta shells)

3 tablespoons finely chopped fresh mint

freshly grated Parmesan

Prepare the asparagus by snapping off the tough ends of the stems, keeping only the most tender parts. Slice the stems and tips on the diagonal.

In a pot of boiling salted water, blanch the peas until tender but still firm, about 2 minutes. Remove with a slotted spoon and set aside. Return the water to the boil and blanch the asparagus for about 2 minutes, depending on size. The pieces should be slightly firm still. Drain and add to the peas.

In a large frying pan heat the butter and fry the prosciutto until it is just soft and translucent. Add the peas and asparagus. In a separate pan bring the stock and cream to the boil. Season with salt and pepper, and cook gently for 3 minutes. Pour over the asparagus, peas and prosciutto.

In a large saucepan cook the pasta shells in a generous amount of salted boiling water until al dente. Drain, leaving a small amount of cooking water in the bottom of the pot. Return the pasta to the pot and add the sauce and the mint, tossing well over a very low heat until all the pasta is coated with the sauce. Season well, and serve with grated Parmesan.