Serves 4-6
340 g bow-tie pasta
24 thin asparagus spears, timed, sliced into three pieces (tips left whole)
340g prosciutto
1 medium onion or shallot, diced
1 large red pepper, cut into thin strips
5 tbsp Dijon mustard
1 cup chicken broth
1 cup cream
115 g grated smoked Gouda
½ cup fresh basil, diced
Prepare pasta and set aside (drained).
Steam asparagus just to the point that it’s still a little crunchy (about 2 min in microwave) and set aside.
Sauté prosciutto and onion/shallot in large heavy skillet until prosciutto is beginning to brown and onion softens. Add red pepper strips and cook until they are slightly softened.
Mix mustard into chicken broth, then add to same pan that has prosciutto etc. Add cream and boil mixture vigorously for 2 minutes, until cream starts to thicken. Add cheese.
Add drained pasta and asparagus to pan and stir until all pasta is coated. Season with salt, pepper and basil to taste.