Pasta Primavera with Prosciutto, Asparagus, and Carrots

This is the quintessential spring luncheon dish, all about the sweetness that's finally bursting up in gardens — long-awaited asparagus, shallot and carrot — made rich with sweet cream. It's also about the way that sweetness seems more pronounced against the salty ham and the tangy mustard.

Ingredients

• Kosher salt

• 1 pound penne or farfalle

• 1 pound medium asparagus spears, stems trimmed, cut into 1-1/2-inch lengths

• 1 large carrot, cut into matchsticks

• 1 tablespoon extra-virgin olive oil

• 8 ounces sliced prosciutto, jamón ibérico, or other high-quality ham, cut into bite-size pieces

• 1 large shallot, sliced 1/8 inch thick

• 1 garlic clove, minced

• 1/2 teaspoon red pepper flakes

• 1 cup heavy cream

• 1 cup chicken stock, preferably homemade, or low-sodium store-bought

• 2 tablespoons Dijon mustard

Instructions

1. Bring a pot of water to a boil, salt it generously, and (for an 11-minute penne, say) cook the pasta for 8 minutes, add the asparagus and carrots and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.

2. While the pasta is cooking, heat the olive oil in a large saut

é pan over medium heat, add the ham and shallot, and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock, and mustard, and simmer for a minute or two, scraping up any brown bits.

3. Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary, and serve immediately in warm bowls.