Recipe - Pasta With Spring Vegetables And Prosciutto

3 Garlic cloves; minced
One half teaspoon Dried hot red pepper flakes;
or to taste
3 tablespoon Olive oil
A 35ounce can plum
tomatoes; drained and
chopped
; coarse (about
; 3cups)
One fourth cup Chopped fresh basil leaves
or 1 teaspoon; crumbled,
plus, if
; dried basil, desired,
fresh
; whole basil leaves
; for garnish
2 tablespoon Unsalted butter
One half cup Heavy cream
One half cup Chicken broth
1 cup Freshly grated Parmesan
8 Asparagus stalks; trimmed
and cut
; into 1inch
; pieces(about 2
; cups)
1 bn Broccoli; the flowerets cut
; into 1inch pieces
; (about 2cups) and
; the stems reserved
; for another use
2 small Zucchini; scrubbed, trimmed,
; quartered, and cut
; into 1inchpieces
; (about 2 cups)
1 cup Shelled fresh or frozen
petits pois; (tiny peas)
1 cup Snow peas; trimmed and cut
; diagonally into
; 1inch pieces
1 pound Dried pasta such as
trenette; (fettuccine with
one
; ruffled edge)or
; spaghetti
One fourth pound Prosciutto; cut into thin
; strips

In a kettle cook the garlic and the red pepper flakes in the oil over
moderately low heat, stirring occasionally, until the garlic is softened,
add the tomatoes, and boil the mixture, stirring occasionally, for 5
minutes, or until it is thickened and the liquid is reduced to a thick
puree. Stir in the chopped basil and salt and pepper to taste.

In a saucepan combine the butter, the cream, and the broth, bring the
mixture to a boil, and simmer it, stirring occasionally, until it is
reduced to One half cup. Whisk in the Parmesan, whisking until the mixture is
smooth, whisk the mixture into the tomato mixture, whisking until the sauce
is combined well, and keep the sauce warm.

In a kettle of boiling salted water cook the asparagus for 2 minutes, add
the broccoli and the zucchini, and cook the vegetables, for 2 minutes. Add
the peas, cook the vegetables for 1 minute, and add the snow peas. Cook the
vegetables for 30 seconds, or until they are all just tender, transfer them
with a slotted spoon or sieve to the sauce, and toss them gently to coat
them with the sauce.

Return the cooking liquid in the kettle to a boil, in it cook the pasta
until it is al dente, and drain it well. In the kettle combine the pasta
with the vegetable mixture, the prosciutto, and salt and pepper to taste.
Divide the pasta mixture among 6 heated plates and garnish it with the
basil leaves.

Serves 6.

Gourmet April 1991

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