3.12.2011

spring pasta for a saturday

(your grace for one more repost from the archives? ooo, this is soo yummy...i'm going to have to make it this week. enjoying the quiet here today. hope you're having a peaceful weekend. m)
Just sharing a quick and easy recipe with you today.  Springy, creamy, lemony, pasta goodness.


Officially, I guess you could call it Ham and Asparagus Pasta in Lemon Cream Sauce.


This was gone minutes after I shot the picture.  Mmmmm...I think I'll add steamy, nutty and cheesy to the descriptive word list.


If you're so inclined to try it out, here are the ingredients you'll need:


The recipe I made was enough for our family of 5 with leftovers.


pasta of choice (my fav is mini farfalle)
juice of one whole lemon + finely grated rind, if desired
2 cups cream
one bunch asparagus
1/3 large sweet onion, chopped
ham, torn up pieces...however much you want to add
pinenuts, also in amount as desired
shaved parmesan


First, I put the water on to boil for the pasta.  Then, I toasted the pinenuts right in my small saute pan.  You know, right, that if you take your eyes off toasting pinenuts for 30 seconds, they will burn. Trust me.


After I added the pasta to the boiling water, I sauteed the onion in olive oil until translucent and added the ham in for a minute just to warm it up.  Next, I simply added the cream and the lemon juice (and some rind for extra lemon flavor), letting it cook for just a few minutes.  Meanwhile, I added the chopped asparagus to the boiling pasta while it had only about 3 minutes left to cook.


The pasta and asparagus was spooned into bowls, covered with big spoonfuls of the ham/cream, sprinkled with the pinenuts and topped with lots of shaved parmesan.


Our bowls shared space with slices of fresh, crusty, hot, cheese bread.  Another mmmm...


All in all, a delightful meal.


May you taste and see that He is good today!
Megan Pin It