Pasta Con Primizie

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  • 4 slices prosciutto
  • 20 fine asparagus spears
  • 4 ripe tomatoes
  • 16 round beans, trimmed and chopped
  • 1 cup double podded broad beans
  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 small red onion, chopped
  • 2 courgettes, chopped
  • salt and freshly ground black pepper
  • 1 cup chicken stock
  • 500g fettuccine
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • toasted pine nuts
  • shaved parmesan cheese




Grill prosciutto until crispy and then chop into small pieces. Snap asparagus
ends and discard. Cut into short lengths. Dunk tomatoes in boiling water
for 10 seconds, remove, peel, cut in half, squeeze out seeds and cut flesh
into small dice. Heat olive oil. add garlic and onion and cook for 5 minutes.
Add zucchini, asparagus and beans and cook for 5 minutes, stirring. Add
tomatoes, stock, salt and freshly ground black pepper and cook for 10 minutes,
stirring. Cook pasta in boiling salted water until al dente. Drain and combine
with sauce in a serving bowl. Add parsley, mint, pine nuts and prosciutto
and serve drizzled with extra virgin olive oil and shaved parmiesan.

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One thought on “Pasta Con Primizie

  1. This was delicious – perfect for the time of year. I left out the prosciutto and substituted cubed chevre as we were feeling vegetarian, which worked very well.