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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 lb red potatoes, unpeeled and cut into 3/4 inch chunks |
1 dash salt |
12 ounces farfalle pasta |
1 tablespoon olive oil |
3/4 lb shiitake mushroom, stems removed and caps sliced 1/2 inch thick |
3/4 lb mushroom, sliced (use if shiitake is unavailable) |
2 garlic cloves, crushed with side of chef's knife |
1 1/2 teaspoons fresh rosemary, chopped (3/4 teaspoon dry) |
1 1/4 cups chicken broth |
1 1/2 teaspoons cornstarch |
1/4 cup dry vermouth |
2 ounces prosciutto, thinly sliced, cut crosswise into 1/2 inch wide strips |
1 sprig rosemary |
Directions:
1. In 4-quart saucepan over high heat, heat 3 quarts water and 1 tablespoon salt to boiling. Add potatoes; heat to boiling. Cook potatoes 5 to 10 minutes until tender. With slotted spoon, remove potatoes to bowl; cover and keep warm.
2. Return water in saucepan to boiling. Add bow ties and cook until tender; drain and return to saucepan.
3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in hot olive oil, cook mushrooms, garlic, and chopped rosemary until mushrooms are tender and golden.
4. In small bowl, mix chicken broth and cornstarch until smooth. Add chicken-broth mixture and vermouth to mushrooms in skillet. Over high heat, heat to boiling; boil 1 minute. Add bow ties and potatoes; heat through.
5. Spoon bow-tie mixture into large serving bowl; toss with prosciutto. Garnish with rosemary sprigs if you like.
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