Primavera With Prosciutto, Asparagus and Carrots Recipe | Ted Allen | Food Network

Ingredients

• Kosher salt
• 1 pound penne or farfalle
• 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
• 1 large carrot, cut into matchsticks
• 1 cup snap peas
• 1 tablespoon extra-virgin olive oil
• 8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
• 1 large shallot, sliced 1/8 inch thick
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup heavy cream
• 1 cup chicken stock, preferably homemade or low-sodium store-bought
• 3 tablespoons dijon mustard