Spring Prosciutto Parsnip Pasta with Snap Peas
Try this Spring Prosciutto Parsnip Pasta with Snap Peas recipe
Try this Spring Prosciutto Parsnip Pasta with Snap Peas recipe
- 1 garlic clove minced
- salt and pepper to taste
- 1 pinch red pepper flakes
- 1/2 tablespoon extra virgin olive oil
- parsley to garnish
- 3 oz sugar snap peas sliced in half
- 2 large parsnips peeled blade c/d, noodles trimmed
- 2 tablespoons freshly grated parmigiano reggiano cheese (or parm
- 1/2 up chicken broth low sodium
- 4 pieces of prosciutto thinly sliced
- Carbohydrate 9.89664053212312 g
- Cholesterol 0 mg
- Fat 1.86837767664418 g
- Fiber 2.86651756713143 g
- Protein 1.72929450865997 g
- Saturated Fat 0.269200085949344 g
- Serving Size 1 1 Serving (79g)
- Sodium 42.2639521535589 mg
- Sugar 7.03012296499169 g
- Trans Fat 0.108515853626896 g
- Calories 60 calories
Step-by-step
- Place a large skillet over medium heat and add in the oil.
- Once oil heats, add in the garlic, shallots and red pepper flakes.
- Let cook for 30 seconds or until fragrant and then add in the chicken broth.
- Let broth come to a boil and then add in the snap peas and cook for 5 minutes or until liquid evaporates by ½.
- Then, remove the snap peas and add in the turnip noodles, season with salt and pepper and toss thoroughly.
- Cover and let cook for 5 minutes or until turnip noodles are al dente.
- Uncover, add back in the snap peas, add in the prosciutto and sprinkle with cheese and toss thoroughly to combine or until cheese is melted.
- Divide into bowls and garnish with parsley.
Root vegetables cut into long strands require precise cooking windows to avoid turning into mush, which means parsnips need exactly five minutes covered in steaming broth to reach an al dente texture. When modifying this dish by substituting parsnips with traditional wheat pasta, adjust the liquid volume downward by roughly twenty-five percent because grain noodles absorb significantly less moisture during cooking than fibrous root vegetables do. Furthermore, replacing the specified cured meat with standard bacon introduces a heavier smoke profile that overpowers the delicate sweetness of the parsnip ribbons, whereas speck offers a balanced alternative without requiring adjustments to the salt levels in the broth. Monitoring the reduction of the low sodium chicken broth until the liquid volume diminishes by half provides the necessary visual marker before the vegetables go into the skillet. Assessing doneness relies entirely on tactile and visual feedback, such as piercing a parsnip strand with the tip of a paring knife to ensure it offers slight resistance rather than collapsing completely under pressure. Parmigiano Reggiano introduces umami depth, but aged pecorino romano functions as a direct one-to-one swap if a sharper, more saline finish is preferred over the nutty sweetness of aged cow milk cheese. Each component interacts directly with the starch released during the final tossing phase, creating a cohesive coating without the addition of heavy cream or butter.
Fresh sugar snap peas contribute a crisp snap that contrasts with the tender vegetable noodles, demanding that they be removed from the pan before the liquid reduces fully to prevent overcooking. Maintaining medium heat during the initial thirty-second bloom of the garlic and red pepper flakes in extra virgin olive oil prevents bitter burnt compounds from forming in the pan. Utilizing a wide skillet rather than a deep saucepan maximizes surface area evaporation, ensuring the broth concentrates quickly enough to cook the root ribbons evenly within the five-minute covered window.
