HoneyBaked Pasta Primavera

In a large pot of boiling, water cook for 7 minutes:
   6 ounces bow-tie pasta (about 2 1/2 cups)
   1 tablespoon salt

Before draining add and cook an additional 3 minutes:
   12 thin asparagus spears, stems trimmed and stalks thinly sliced into rounds,
   leaving the tips whole
   1/2 red bell pepper, cut into thin strips
   Drain and set aside.

Meanwhile, stir in a heavy skillet:
   3/4 cup diced HoneyBaked Ham

When it begins to brown slightly add:
   1/2 cup whipping cream
   1/2 cup chicken broth
   2 tablespoons coarse-grained Dijon mustard

Boil the sauce 2 minutes, stirring up the browned bits. Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.

Serves 2. Can be doubled.

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