Piselli Pasta With Three Vegetables
|Carrot||1 , sliced thin|
|Zucchini||1 Small, trimmed and sliced thin|
|Asparagus||10 , cut in 2-inch lengths|
|Garlic||1 Clove (5 gm), chopped fine|
|Shallots||2 , chopped fine|
|Italian prosciutto slices||4 , cut into strips, 1/2 by 2 inches|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), heated|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1|
|Finely chopped basil/1 teaspoon dried basil||1 Ounce (1 Heaping Tablespoons)|
1. Add 1 cup water to a medium pan. Lay the carrot, zucchini, and asparagus neatly in a vegetable steamer and put it into the pan. Cover the pan, turn the heat to medium high, and steam the vegetables for 2 minutes. Remove the steamer and set aside for a few minutes.
2. Heat 1 tablespoon of butter in a small saucepan, add the garlic and shallots, and saute briefly, about 1 minute. Add the prosciutto and saute another 1 minute. Add the chicken stock. Heat and stir until hot, then set aside for a few minutes.
3. Cook the pasta only 2 or 3 minutes; watch it carefully. Drain pasta well, and return it to the pot in which it cooked. Working rather quickly, add the remaining butter and, with 2 wooden forks, lift and mix, lift and mix to coat the strands.
4. Add the cream and the mixture from the saucepan. Add half the vegetables with half the cheese and mix thoroughly. Transfer the pasta to a platter, add salt and pepper to taste, and add the remaining vegetables. Sprinkle the remaining cheese on top, then sprinkle with the fresh basil.