Asparagus, Ham And Pepper Pasta Recipe

• 8 ounce Bow tie pasta, or possibly rotini
• 12 ounce Asparagus
• 1 Tbsp. Extra virgin olive oil
• 1 lrg Vidalia, or possibly similar onion
• 1 x Garlic cloves, minced, or possibly more
• 1 dsh Sugar
• 1 dsh Oregano
• 1 dsh Black pepper, (5 twists of a good mill)
• 1 x Red bell pepper
• 2 x Habs, minced fine, seeded
• 6 ounce Good smoked ham, use Italian if available
• 2/3 c. Chicken broth
• 1 tsp Lemon zest, minced fine
• 2 Tbsp. Lemon juice
• 1/4 c. Fresh basil, minced Cornstarch & water mix, tsp to tbls cornstarch to water

1. Chop asparagus into one inch lengths, put pot of water on to boil with a little salt, and cook pasta till just before al a dente, add in asparagus, cook another couple of min, drain and blanch.
2. Slice onion into rings and cook till transparent, add in garlic, habs, red pepper, sliced into pcs, lemon zest, and when this cooks for a couple of min, add in the chicken broth and the lemon juice then add in the ham, cut into strips, about the same length as the asparagus, check for how wet this is, add in more water, Or possibly a little dry white wine, and then add in the cornstarch mix, carefuly.
3. Rinse the blanched pasta and asparagus with a little warm water to moisten if drying out, and add in to the other mix....toss this till well mixed, keep warm, and serve immediately, with either grated romano or possibly parmesan, or possibly my choice is a mix of the two, that I always have on hand.

pasta, extra virgin olive oil, vidalia, garlic, sugar, oregano, black pepper, red bell pepper, ham, chicken broth, lemon zest, lemon juice, fresh basil

Taken from cookeatshare.com/recipes/asparagus-ham-and-pepper-pasta-70884 (may not work)