Wednesday, April 29, 2009

Asparagus Pasta Primavera

I took this recipe from the Taste of Home cook book. Another recipe for your left-over ham. We did have some Ham from last Easter sunday and we haven't eaten it all. Instead of throwing it away, I made an Asparagus Pasta Primavera with it. The herb blended well with asparagus, ham, mushrooms and plum tomatoes. It was delicious and my husband liked it. Spinach linguine or fettuccine could also be used.
6 tablespoons butter, cubed
3 tablespoons olive oil
8 garlic cloves, minced
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped fully cooked ham
2 tablespoons each chopped fresh basil, oregano and rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through.
Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese. Yield: 6-8 servings.

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