Pasta with green asparagus (Print Version)
# Ingredients:
→ Main ingredients
01 -
7-9 oz (200-250g) pasta (spaghetti, fusilli, or penne)
02 -
14 oz (400g) green asparagus
03 -
3.5 oz (100g) cooked ham, diced
→ Creamy sauce
04 -
1 cup (250ml) cooking cream (15% or 7% fat)
05 -
2 tablespoons (15g) freshly grated Parmesan cheese
06 -
1 teaspoon tomato paste
07 -
1 garlic clove, minced
08 -
1 tablespoon olive oil
09 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil for the pasta. Meanwhile, wash the green asparagus, trim the woody ends, and cut the spears into quarters. Dice the cooked ham and peel the garlic clove, then mince it finely.
02 -
Add the pasta to the boiling water according to package instructions. After the pasta has been cooking for a few minutes, add the asparagus pieces to the same pot. Cook the asparagus for about 5 minutes until tender-crisp, then remove with a slotted spoon or small strainer. Continue cooking the pasta until al dente.
03 -
While the pasta finishes cooking, heat the olive oil in a large skillet over medium heat. Add the diced ham and cook until lightly browned, about 2 minutes. Add the minced garlic and tomato paste, stirring for 30 seconds until fragrant. Pour in the cream, then add about 2-3 tablespoons of the pasta cooking water to thin the sauce. Season with salt and pepper.
04 -
Add the cooked asparagus pieces to the sauce and gently stir to combine. Drain the pasta, reserving a little more cooking water if needed. Add the pasta directly to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash more of the reserved pasta water. Sprinkle with grated Parmesan cheese and toss once more before serving immediately.
# Notes:
01 -
This quick spring pasta dish comes together in just 15 minutes. For a heartier meal, use 125g pasta per person; for a lighter portion, 100g is perfect. You can also substitute pancetta or bacon for the ham for a smokier flavor.