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How To make Ham and Asparagus Pasta
3/4 lb Fresh asparagus spears or
- one 10-oz. pkg. frozen - asparagus 2 cn (14-1/2-oz.) stewed tomatoes
- cut up 1 tb Dried parsley flakes
1/2 ts Dried basil, crushed
1/2 ts Dried oregano, crushed
1/8 ts Ground red pepper (optional)
1 c Evaporated skim milk
10-oz. multicolored pasta
- such as wagon wheel or - corkscrew 6 oz Lean fully cooked ham, cut
- into bite-size strips 1 sm Red or green sweet pepper
- cut into strips Grated Parmesan cheese (opt) Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUtrITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. SOURCE: Better Homes and Gardens Magazine, March 1993
How To make Ham and Asparagus Pasta's Videos
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
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Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Hot Asparagus Shrimp Ham And Pasta Salad
This is a hot pasta salad we love. The recipe is from A Taste of Home
We make some changes. We use Fusilli pasta and double up most of it.
Creamy One Pot Pasta with Asparagus, Bacon & Mushrooms
This pasta is wrapped in a dreamy creamy sauce and loaded with asparagus, crispy bacon and mushrooms. Better still, it's all made in one pot! Chris x
FULL RECIPE POST:
Creamy One Pot Pasta | Serves 4
????INGREDIENTS????
12.3oz / 350g Penne, uncooked
3 cups / 750ml Chicken Stock, not piping hot! (plus 1/3cup/80ml reserved)
1 cup / 250ml Heavy/Double Cream, at room temp
1/2 cup / 40g freshly grated Parmesan
5.3oz / 150g Asparagus, diced (woody ends removed)
5.3oz / 150g Mushrooms of choice, sliced (here I use Chestnut Mushrooms)
5.3oz / 150g Bacon, diced
2 tbsp Unsalted Butter
2 cloves of Garlic, finely diced/minced
2 tbsp finely diced Fresh Parsley
1 medium Onion, finely diced
Salt & Pepper, to taste
????METHOD????
In a large pot over medium heat add diced bacon and fry until the fat fully renders and the bacon is nice and crispy. Don't be tempted to crank up the heat, you want it fairly low and slow to render down the fat. Remove bacon from pot and place in a bowl to one side, leaving the bacon fat behind.
Melt in 2 tbsp butter, then add asparagus, mushrooms and onion. Fry until they begin to brown then add garlic and fry for a couple of minutes longer.
Pour in 3cups/750ml chicken stock and 1cup/250ml cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle). Give it a stir, then add the uncooked pasta.
Turn heat to low medium and keep it on a gentle simmer until the penne is al dente, stirring frequently as you go. If the sauce soaks up before the pasta is cooked add another 1/3cup/80ml stock or enough to cook pasta. You're looking for it to be al dente though (still a teeny bit hard).
Once the sauce has thickened and the pasta is cooked, add back in your bacon with 2 tbsp finely diced parsley and 1/2cup/40 freshly grated parmesan. Give it a final stir then serve up!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Pasta With Asparagus And Ham (Cooking On A Budget) | The Radford Family
Pasta With Asparagus And Ham (Cooking On A Budget) | The Radford Family
Recipe in the description!
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250 gram Pasta shapes
1or 2 Garlic cloves
250 gram cooked ham bits
A bunch of Asparagus
1 pack of Mangetout
300 ml Cream
100 gram Grated Parmesan
toasted Almonds
Parmesan Shavings
Ham and Asparagus Fettuccine
MACARONI WITH HAM AND ASPARAGUS
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