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Spring Veggie and Ham Pasta

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Heather Thoming
Updated Jun 13, 2014
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Put in-season veggies to good use in this quick, springtime pasta.

Spring Veggie and Ham Pasta

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 5
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Ingredients

  • 2 cups fresh asparagus, cut into 1 1/2- to 2-inch pieces
  • 1 lb uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • 12 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

Instructions

  • Step 
    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.
  • Step 
    2
    Return water in large pot to boiling. Add linguine; cook as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

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