Another oldie but goodie from my extensive cookbook collection.
This one comes to you via THE FLAVORS OF BON APPETIT' 1998.
A timeless dish that is filling but not heavy.
You will need:
6 oz. bow-tie pasta (about 2 1/2 cups)
12 thin asparagus spears- stems trimmed,stalks thinly sliced into rounds, tips left whole.
1/2 large red bell pepper ( I used green) cut into thin strips
(I also added a few cut red banana pepper rings for color)
6 oz. smoked ham, diced
1/2 c. whipping cream
1/2 c. canned low-salt chicken broth
2 1/2 T. coarse-grain Dijon Mustard
Cook pasta in large pot of boiling salted water, 7 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer. Drain well.
Meanwhile, stir ham in heavy large skillet over med.-high heat until beginning to brown, about 3 minutes. Add cream, broth and mustard. boil sauce 2 minutes. Add pasta mixture to skillet. Toss well to coat. Season to taste with salt and pepper.