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Easter Bowtie Pasta

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Submitted by: cindie haras

 

Asparagus, ham, and cheese make this a springtime pasta dish that everybody will devour.
 

Ingredients

  • 8 oz. dried bow tie pasta
  • 3 tbsp. extra-virgin olive oil
  • 1/2 pound fresh asparagus spears, bias-sliced into 1 inch pieces
  • 4 oz. cooked ham, cut into 1 inch strips
  • 1/2 cup chopped sweet onion
  • 1 cup heavy cream
  • 1 (8 or 10 oz.) pkg. herbed or garlic refrigerated cheese spread
  • 4 oz. toasted pine nuts
  • 1/3 cup snipped fresh basil
  • Salt
  • Black pepper

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Method

Cook pasta according to package directions; drain well. Add 1 tablespoon of the olive oil to pasta; toss to coat. In the same pot used for cooking pasta, cook the asparagus pieces and onion in the remaining 2 tablespoons olive oil for 5 minutes. Add ham. Reduce heat; add cheese, stirring until cheese melts. Slowly add the cream, stirring constantly. Stir in pasta; heat through. Stir in pine nuts and basil. Season to taste with salt and pepper.

 

Notes: My favorite Easter recipes usually contain ham and asparagus in some king of fashion. This recipe combines both in a savory cream sauce. This recipe can also be great the day after Easter as a way to use any leftover spiral ham.

 

Number of Servings: 6-8

 

Submitted by: cindie haras ()

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