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Bow Ties With Asparagus Cream and Prosciutto

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“I got this recipe from Redbook magazine.”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet bring 2 inches of water to a boil.
  2. Add 1 tsp salt and the aspagagus.
  3. Cook 3 to 5 minutes until just tender.
  4. Pat asparagus dry and cut into bite-size pieces.
  5. In a large pot cook pasta in 4 quarts of water and 2 tbsp salt until al dente.
  6. In a small saucepan heat the cream over medium heat to a simmer and cook 5 minutes or until slightly thickened.
  7. Drain the pasta reserving some of the cooking water.
  8. In a large serving bowl combine the pasta cream and cheese; toss well.
  9. If the sauce is too thick add some of the cooking water.
  10. Add the asparagus and prosciutto and toss again.
  11. Serve immediately.

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