FETTUCCINE WITH ASPARAGUS, FAVA BEANS AND PROSCIUTTO

Fettuccine With Asparagus, Fava Beans and Prosciutto image

Provided by Moira Hodgson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

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Ingredients

1 pound asparagus
1 1/2 pounds fava beans, peeled and their pulps removed
1 pound fettuccine
3 tablespoons unsalted butter
2 shallots, minced
1/4 pound prosciutto, diced
1 cup heavy cream
1 tablespoon fresh tarragon leaves, chopped
Coarse salt and freshly ground pepper
Freshly grated Parmesan cheese

Steps:

Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.
Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside and keep warm.
Steam the fava beans until barely tender. Set them aside and keep them warm. Meanwhile, bring six quarts salted water to boil for the fettuccine.
Melt the butter in a saute pan. Add the shallots and the prosciutto and saute for one minute. Add the cream and bring to a simmer. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly. Add the asparagus and fava beans and heat through. Keep the sauce warm until the fettuccine is cooked.
When the fettuccine is al dente, drain it and transfer it to a heated serving bowl. Add the sauce, toss and serve. Pass freshly grated Parmesan cheese separately.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 9 grams, Carbohydrate 85 grams, Fat 24 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 817 milligrams, Sugar 17 grams, TransFat 0 grams