Pasta With Spring Vegetables And Prosciutto

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		April 1991	1	Servings

INGREDIENTS

3		Garlic cloves, minced
1/2	t	Dried hot red pepper flakes
		or to taste
3	T	Olive oil
		A 35-ounce can plum
		tomatoes drained and
		chopped
		coarse about
		3cups
1/4	c	Chopped fresh basil leaves
		or 1 teaspoon crumbled
		plus if
		dried basil desired
		fresh
		whole basil leaves
		for garnish
2	T	Unsalted butter
1/2	c	Heavy cream
1/2	c	Chicken broth
1	c	Freshly grated Parmesan
8		Asparagus stalks, trimmed
		and cut
		into 1-inch
		piecesabout 2
		cups
1		Broccoli, the flowerets cut
		into 1-inch pieces
		about 2cups and
		the stems reserved
		for another use
2		Zucchini, scrubbed trimmed
		quartered and cut
		into 1-inchpieces
		about 2 cups
1	c	Shelled fresh or frozen
		petits pois tiny peas
1	c	Snow peas, trimmed and cut
		diagonally into
		1-inch pieces
1	lb	Dried pasta such as
		trenette fettuccine
		with
		one
		ruffled edgeor
		spaghetti
1/4	lb	Prosciutto, cut into thin
		strips

INSTRUCTIONS

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 1/2 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
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5487 Calories From Fat: 2383 Total Fat: 270.3g Cholesterol: 821.5mg Sodium: 16923.4mg Potassium: 12473.3mg Carbohydrates: 541.9g Fiber: 98.8g Sugar: 38.8g Protein: 284.2g