1 pkge Scratch basil and parsley trumpet shaped pasta
Ingredients - Sauce
8 oz salted Butter
2 cups Horton Albarino
2 Tablespoons Minced Garlic
Heat oven to 250 degrees. Line a baking sheet with parchment paper and place the prosciutto on paper and place in oven for 25 minutes. Once it crisps you will be able to break it apart and place on top of your dish.
Finely chop all the fresh herbs and set aside. They will be used for the sauce.
Fire roast or grill the jalapeno and fennel bulb (slice the fennel bulb in half). You can place it on a gas burner in a metal grilling basket or place in the oven on broil or use the grill. Once roasted mince the fennel bulb and deseed the pepper and then mince. Place in a bowl and set aside.
Bring a pot of salted water to boil. Once boiling pour the whole bag of Scratch pasta in and cook until al dente. Once finished place in a colander and rinse with cold water and set aside in a large bowl.
While pasta is cooking. Quarter the yellow squash and zucchini and then chop into ½ inch pieces. Sauté mushrooms, yellow squash, zucchini, roasted jalapeno and fennel bulb in a tablespoon of olive oil. When it is half way cooked add chopped red pepper and all the tomatoes. Finish sauté vegetables should be cooked but firm like the pasta. Remove from heat and set aside.
In a new sauce pan place Garlic and brown. Then add butter, Albarino, and juice one lime into sauce. Let sauce simmer for about 5 minutes. Add all the chopped fresh herbs and continue to simmer for a few minutes to impart the flavors to the sauce.
To assemble your dish: Take the large bowl with the pasta and pour the sautéed vegetables and approximately half of the sauce and mixed well. You are ready to plate. Plate each serving on the plate and top with the crisp prosciutto and microgreens.
The other half of the sauce can be frozen and used for your next pasta dish.