Penne Pasta with Asparagus, Fava Beans, Prosciutto, and Tomato Sauce
I made this penne pasta dish the other night from leftover ingredients from other pasta sauces I had made. I had some asparagus and fava beans in the fridge which I of course didn’t want to go to waste, a piece of prosciutto and some Parmigiano and Pecorino cheeses, and canned San Marzano tomatoes, which I always keep on hand. So, there’s my pasta!
It’s that easy – put a couple ingredients together, add some Italian flavors – prosciutto, hard cheeses, olives, anchovies, capers, sun-dried tomatoes, etc. – maybe some herbs, and some good quality olive oil to finish, and you have a new, spontaneous pasta.
Heat & Knives
The Recipe
I didn’t follow a recipe for this dish, but here is a basic recipe I wrote just now:
3 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced or minced
1/2 pound asparagus, blanched until just tender, then shocked in ice water
1/2 pound fava beans, shucked and peeled
1 28-oz can Italian plum tomatoes, sent through a food mill
a few slices of prosciutto, diced
1/2 cup heavy cream (optional)
some Pecorino and/or Parmigiano-Reggiano cheese, for grating
salt and black pepper
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute until lightly toasted.
Add the blanched asparagus, and saute for a minute to heat.
Add the pureed tomatoes, the fava beans, and prosciutto. Simmer for about five minutes to cook the beans.
Add the heavy cream, if using, and simmer for a few minutes to reduce.
Cook the pasta until al dente, and toss with the sauce. Add the grated Pecorino/Parmigiano cheese to the pan and toss well.
