- Home
- Pasta
- How To make Ham and Asparagus Pasta
How To make Ham and Asparagus Pasta
3/4 lb Fresh asparagus spears or
- one 10-oz. pkg. frozen - asparagus 2 cn (14-1/2-oz.) stewed tomatoes
- cut up 1 tb Dried parsley flakes
1/2 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/8 ts Ground red pepper (optional)
1 c Evaporated skim milk
10-oz. multicolored pasta
- such as wagon wheel or - corkscrew 6 oz Lean fully cooked ham, cut
- into bite-size strips 1 sm Red or green sweet pepper
- cut into strips Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUtrITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993
How To make Ham and Asparagus Pasta's Videos
Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
There is absolutely nothing like homemade pasta. The flavor is so rich and so delicious that you'll never want to eat store made pasta again. This Fresh Homemade Pasta Recipe is packed with Asparagus, Burrata Cheese, and Prosciutto Ham and has the perfect combo of flavors and right in season as the weather starts to warm up!
SUBSCRIBE for more great recipes:
MORE GREAT VEGETARIAN RECIPES:
Spring Farro Salad:
Mediterranean Quinoa Bowl with Falafel:
Kale Salad with Fried Goat Cheese:
Classic Ratatouille:
Cornbread Caprese Salad:
Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Chef Billy Parisi
Ingredients
For the Pasta:
3 cups of Bob's Red Mill All-Purpose Flour
4 eggs
cold water as needed
For the Toppings:
3 tablespoons of extra virgin olive oil
1 cup each sliced shiitake and portabella mushrooms
1 tablespoon of finely mince garlic
12-15 trimmed and sliced fresh asparagus stalks
¾ cup of whole milk ricotta cheese
½ cup of grated Parmesan cheese + more for garnish
1 ball of burrata cheese cut into wedges
6 slices of prosciutto ham
zest of ½ lemon
parsley leaves for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
1. Linguine: Add the flour to a clean surface and make a well. Add the eggs to center of a well and whisk using a fork.
2. Gradually bring in flour from the outside until it is combined. Use a bench knife to scrape together all of the ingredients and knead for at least 7 minutes. You may need to add a bit of water if the dough is too dry.
3. Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 30 minutes.
4. Next, divide the dough into 3 sections and roll out each piece using a pasta roller with hand crank on the lowest setting. Next, turn the setting higher and roll the dough. Repeat until you get to #6 setting and roll it again. The dough should be a long thin sheet. Set aside on a floured surface and repeat with the other 2 dough balls. Cut the dough sheets into 10-12 sections.
5. Add the linguine attachment, sprinkle the dough again with flour and roll out each 10-12 cut sheets of dough and form into little pasta balls on a sheet tray lined with parchment paper. Rest for at least 10 minutes so that pasta can dry out a bit.
6. Pasta: Add the olive oil to a large saute pan over medium-high heat and cook the mushroom until they are caramelized. Once brown, about 3 to 4 minutes add in the garlic and mix in.
7. Turn the heat to low and add in the asparagus and cook for 2 to 3 minutes. Turn the heat off.
8. Add ½ of the pasta to a large pot of boiling salted water and cook until al dente, about 2 to 3 minutes.
9. Transfer the pasta to the saute pan with veggies and toss in ricotta cheese, parmesan, salt and pepper and mix until combined.
10. Add the tossed pasta to a plate and garnish with prosciutto ham, sliced burrata, parmesan cheese, lemon zest and parsley.
11. Serve.
Creamy One Pot Pasta with Asparagus, Bacon & Mushrooms
This pasta is wrapped in a dreamy creamy sauce and loaded with asparagus, crispy bacon and mushrooms. Better still, it's all made in one pot! Chris x
FULL RECIPE POST:
Creamy One Pot Pasta | Serves 4
????INGREDIENTS????
12.3oz / 350g Penne, uncooked
3 cups / 750ml Chicken Stock, not piping hot! (plus 1/3cup/80ml reserved)
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 40g freshly grated Parmesan
5.3oz / 150g Asparagus, diced (woody ends removed)
5.3oz / 150g Mushrooms of choice, sliced (here I use Chestnut Mushrooms)
5.3oz / 150g Bacon, diced
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced/minced
2 tbsp finely diced Fresh Parsley
1 medium Onion, finely diced
Salt & Pepper, to taste
????METHOD????
In a large pot over medium heat add diced bacon and fry until the fat fully renders and the bacon is nice and crispy. Don't be tempted to crank up the heat, you want it fairly low and slow to render down the fat. Remove bacon from pot and place in a bowl to one side, leaving the bacon fat behind.
Melt in 2 tbsp butter, then add asparagus, mushrooms and onion. Fry until they begin to brown then add garlic and fry for a couple of minutes longer.
Pour in 3cups/750ml chicken stock and 1cup/250ml cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle). Give it a stir, then add the uncooked pasta.
Turn heat to low medium and keep it on a gentle simmer until the penne is al dente, stirring frequently as you go. If the sauce soaks up before the pasta is cooked add another 1/3cup/80ml stock or enough to cook pasta. You're looking for it to be al dente though (still a teeny bit hard).
Once the sauce has thickened and the pasta is cooked, add back in your bacon with 2 tbsp finely diced parsley and 1/2cup/40 freshly grated parmesan. Give it a final stir then serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
STAY IN TOUCH
Facebook:
Instagram:
Pinterest:
See you next time :)
Cafeteria Easter Lunch Special on a Wednesday: Ham with Asparagus, Pasta, and Sweet Yams
Today's lunch special was Ham with asparagus, pasta, sweet yams, with a raisin roll.
These videos of lunch has really kept me from overeating. I guess this is my new food diary... well.. just for lunch.
Lunch Time! Sauteed Asparagus with Honey Ham over pasta and vodka sauce
Super Easy, Super Quick, Super Delicious! Sauteed Asparagus with Honey Ham over pasta and vodka sauce. Subscribe for more easy recipe ideas!
Asparagus Ham Ricotta Pizza! Asparagus Ham White Pizza Recipe
Learn how to make an Asparagus Ham Ricotta Pizza Recipe! - Visit for the ingredients, and over 700 additional original video recipes! I hope you enjoy this Asparagus Ham Ricotta Pizza Recipe!