Skip to main content
Epicurious

Springtime Bows with Asparagus, Ham, and Peas

Recipe information

  • Yield

    4 servings

Ingredients

Omit

4 cloves of garlic

Swap

1 pound asparagus for the zucchini

Add

1 shallot, thinly sliced
1 cup frozen peas, defrosted
1/4 pound prosciutto, chopped or shredded

Preparation

  1. Step 1

    Cook the pasta as directed for the master recipe, #304.

    Step 2

    Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Sauté the shallot with the garlic as above, then add the asparagus and cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.

Rachael Ray 365: No Repeats
TagsSaladAsparagusVegetableHamMeatPeaBean and LegumeSpringCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.