Parpadelle with baby Asparagus, Shitake Mushrooms and Proscuitto di Parma

Ingredients

• 14 ounces (400 grams) Papardelle pasta
• 4 tablespoons extra-virgin olive oil
• 1 clove garlic, smashed
• Baby asparagus, cut into 2-inch pieces
• Shiitake mushrooms, sliced ¼-inch thick
• ¼ Thai chile, minced
• 2 cups sweet cherry tomatoes, sliced
• + 5 more ingredients
• • Pinch brown sugar
  • 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

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