Saturday, October 3, 2009

From My Cookbook Collection: Pasta Primavera with Smoky Ham

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.


  1. Mmmmm. That looks like some pure comfort food to say the least. I've always loved pasta primavera and the ham looks like a lip smacking good addition.

  2. This looks so fresh and delicious! Reminds me of summer!

  3. The pasta looks incredible and I like the ease of preparation. Thanks for stopping by. Have a great week!


  4. Yum! Looks delicious and easy. I have some leftover grilled pork loin. I bet I could use that instead of the ham since I already have that. Had a great visit. Stop by when you can. Connie