Spring Veggie and Ham Pasta

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Spring Veggie and Ham Pasta
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 5
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Put in-season veggies to good use in this quick, springtime pasta.
By Heather Thoming
Updated Jun 13, 2014


  • 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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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!

Nutrition Information

No nutrition information available for this recipe
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