Fettuccine With Asparagus, Fava Beans and Prosciutto

5.0(8)

by Moira Hodgson

Open original recipe

ItalianDinner, Pastas, Main Course

Servings

(4–6)

Total time

30 min

Calories / serving

638 kcal

Ingredients (10)

serves

1 pound asparagusasparagus
1 1/2 pounds fava beans, peeled and their pulps removedfava-beans
1 pound fettuccinefettuccine
3 tablespoons unsalted butterbutter
2 shallots, mincedshallot
1/4 pound prosciutto, dicedprosciutto
1 cup heavy creamheavy-cream
1 tablespoon fresh tarragon leaves, choppedtarragon
Coarse salt and freshly ground peppersalt-and-pepper
Freshly grated Parmesan cheeseparmesan

Instructions (5 steps)

01Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.
02Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside and keep warm.
03Steam the fava beans until barely tender. Set them aside and keep them warm. Meanwhile, bring six quarts salted water to boil for the fettuccine.

Melt the butter in a saute pan. Add the shallots and the prosciutto and saute for one minute. Add the cream and bring to a simmer. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly. Add the asparagus and fava beans and heat through. Keep the sauce warm until the fettuccine is cooked.

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Rich recipe — supports nutrition-aware planning.