Spring Veggie and Ham Pasta

Put in-season veggies to good use in this quick, springtime pasta. MORE+ LESS-

Heather Thoming

June 13, 2014

cups fresh asparagus, cut into 1 1/2- to 2-inch pieces

lb uncooked linguine

tablespoons extra-virgin olive oil

oz ham, cubed

1/2

cup white onion, thinly sliced

Salt and pepper to taste

1/4

cup fresh lemon juice

1 1/2

cups frozen sweet peas

1 1/2

cups grated Parmesan cheese

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1

Fill large bowl with ice. Fill large pot with water; heat to boiling over high heat. Once water is boiling, add asparagus for 10 to 20 seconds. With slotted spoon, quickly remove asparagus from boiling water to ice water.
2

Return water in large pot to boiling. Add linguine; cook as directed on package.
3

While linguine is cooking, place large pan over medium-high heat. Add oil; heat until hot. Add ham; cook 2 to 3 minutes, stirring occasionally. Add onion; cook 2 minutes longer. Add salt and pepper to taste.
4

Add 1 1/3 cups pasta water to pan; cook 1 minute. Add lemon juice; cook another minute. Add frozen peas and asparagus to pan. Cook 1 minute longer.
5

Drain linguine; add to pan with ham. Cook 1 to 2 minutes. Remove from heat. Add 1 cup of the Parmesan cheese; mix well. Garnish with some fresh Parmesan cheese on top. Serve immediately with crusty bread.

This is a quick meal. Make sure to prepare all of the ingredients before you start cooking because it cooks really fast. Cube the ham and cut all the veggies ahead of time and it will go together like a dream.
Use the boiling water that you’re planning to cook the pasta in as the blanching liquid. Blanch the veggies and then use the water to boil the pasta—it’s super slick!