About 1/2 of a box of campanelle pasta or other small pasta like shells
1 tbsp. butter
2 tbsp. minced shallots
1/4 c. sliced green onions, white and light green parts only
1/4 c. white wine
1/4 c. chicken broth
About 10 stalks of asparagus, briefly blanched and cut into 1 inch pieces
1 c. frozen peas, thawed
4 oz. proscuitto, cut into strips
1/4 c. of grana padano cheese or parmesan
Olive oil, pepper
Prepare pasta according to package directions.
Heat butter in skillet over medium heat until melted. Add shallots and onion and cook until soft. Add wine to deglaze the pan. Add chicken broth, bring to a simmer. Remove from the heat and set aside.
Heat a bit of oil in a skillet. Add proscuitto and saute until just a little crispy.
Combine pasta, proscuitto, peas, asparagus and sauce and toss well. Stir in cheese. Add a few grinds of black pepper and drizzle lightly with olive oil.
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