Feel like you're yachting along the Italy coast with our Cast Iron Primavera Casarecce! A 30-minute cook time is all it takes to fall head over heels with its simplicity. And if the thought of hickory-smoked prosciutto and crisp sugared snap peas makes your mouth water, then read on to find out how to have this on a plate just in time for dinner.
Cast Iron Primavera Casarecce brings on all the fuzzy feelings of clear blue skies and cool choppy waters.
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With a nod to tradition, this Italian-inspired dish awakens the need for a quick getaway adventure.
Or at least the urge to break from the norm.
But hold on!
Before you go pressing the buy button
This soul-warming meal may be all you need to switch up your regular routine.
And you can thank prosciutto and shallots for that.
It's just something about the smell of toasted garlic, shallots, and prosciutto that screams little Italy!
Maybe it's the infusion of olive oil and chicken stock.
Or a love of old-world Italy.
Either way, after getting a whiff of the cheesy, aromatic steam oozing off the plates, you'll be hard-pressed not to skim through the latest cruise offerings to see what awaits on distant shores.
WHY YOU'LL LOVE CAST IRON PRIMAVERA CASARECCE
- 30-minute cook time
- Bold flavor on a tight budget
- Easy-to-find ingredients
- Re-heat friendly
By far the best meal to feel bliss on a budget, try this quick Cast Iron Primavera Casarecce recipe for your next dinner rush.
And be sure to come back and let me know which vacation package you found yourself booking.
WHAT YOU'LL NEED FOR CAST IRON PRIMAVERA CASARECCE
- Casarecce pasta
- Snap peas
- Olive oil
- Prosciutto, or ham
- Dijon mustard
- Heavy cream
- Chicken stock
- Parmesan cheese
As well as garlic clove, red pepper flakes, salt, and pepper.
HOW TO MAKE CAST IRON PRIMAVERA CASARECCE
- With a medium-sized pot, bring your pasta to boil according to the package instructions, then drain and set aside.
- In another skillet, sauté your prosciutto and shallot for a few minutes, and then add in your garlic, red pepper flakes, cream, and mustard.
- Cook for approximately 1 minute, then add in your veggies.
- Transfer the mix into your drained pasta and toss until well combined.
- Sprinkle a pinch (or more) of parmesan cheese on top and enjoy!
For complete instructions, please scroll down to the recipe card below.
COOKING WITH CASARECCE PASTA
Casarecce pasta is a uniquely shaped noodle that resembles two tiny ziti noodles twisted together.
However, the big difference is that Casarecce Pasta has a thin cut down the middle, which helps retain the flavors of the ingredients you incorporate it with.
Make sure that you cook Casarecce Pasta al dente. Meaning, you don't want to go past ten (10) minutes, or else you'll have a mushy noodle that will taste good but not look so appealing.
Depending on the brand of pasta, cook according to the instructions and be sure to stir continuously. This will help the noodles not stick together- nor clump in the bottom of the pot.
And if you're looking for an interesting conversation opener, inform your dinner mates that the word Casarecce means 'homemade' and what inspired you to make this dish.
TIPS FOR MAKING CAST IRON PRIMAVERA CASARECCE
This is a quick meal, so make sure that all vegetables and meats are cleaned and pre-cut before beginning. You do not want your pasta to become cold while still chopping asparagus spears or your shallot, so save yourself the extra hassle by prepping beforehand.
WHEN TO ADD IN THE ASPARAGUS
I like to cook my asparagus separately from my prosciutto skillet mix and then incorporate. So, if you would like to do the same, then begin by cutting off the white bottoms of your spears and grab a medium-sized skillet, some olive oil, salt, and pepper.
Depending on the length of your asparagus, a small or large skillet may be perfect. Now lightly coat your asparagus in the mixture and toss inside the skillet until tender. Some people choose to incorporate other ingredients like lemon zest or butter, but it is not necessary.
DO I HAVE TO USE PROSCIUTTO?
You do not have to use prosciutto in this dish. A few thin slices of cured ham, Italian bacon, or mushrooms are all excellent substitutes that honor the dish's flavors.
Salami is a good runner-up but risks altering the taste a bit, so proceed with caution.