Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma


  • 14 ounces (400 grams) Papardelle pasta
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • Shiitake mushrooms, sliced ¼-inch thick
  • ¼ Thai chile, minced
  • 2 cups sweet cherry tomatoes, sliced
  • Pinch brown sugar
  • + 5 more ingredients
    • Sea salt and freshly ground black pepper
    • Prosciutto di Parma, sliced into ribbons
    • 1/3 cup freshly-grated Parmesan cheese, for topping pasta
    • *Cook's Note: Thai chile pepper is very hot, if sensitive use jalapenos or omit
    • Baby asparagus, cut into 2-inch pieces

Cook the papardelle in salted boiling water until al dente. Strain. Heat the extra-virgin olive oil in a pan over medium heat. Add the smashed garlic to the pan and saute until golden and fragrant, about 2 minutes. Throw in the baby asparagus, shiitake mushrooms, and Thai chile. Saute for 8 minu...

View full recipe at SpringPad


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