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This pasta dish is so yummy. I like the combination of crunchy vegetables and smoky ham in the creamy sauce. Serve with a salad and breadskicks or garlic bread to complete your meal. 6 ounces bow-tie pasta (about 1-1/2 cup dry) l pound asparagus spears, stems trimmed, stalks thinly sliced into rounds, tips left whole 1/2 large red bell pepper, cut into thin strips 8 ounces sliced smoked ham, diced 1/2 cup whipping cream 1/2 cup chicken broth 2-1/2 Tablespoons coarse-grained Dijon mustard Cook pasta in large pot of boiling salted water for approx. 10 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm, and bell pepper strips are slightly softened, about 30 seconds longer. Drain well. Meanwhile, stir ham in heavy large skillet over medium heat until beginning to brown, about 3 minutes. Add cream, chicken broth and mustard and boil sauce 2 minutes, stirring up any browned bits. Add pasta mixture to skillet. Toss until sauce coats pasta mixture. Season to taste with salt and pepper and serve. Top with grated Parmesan cheese if desired. Questions? Comments? Click here to contact me! |
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