Creamy Ham Alfredo with Spring Veggies

Serves: 4

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Make a spring pasta dish of peas, asparagus and ham, tossed in a light cream sauce. Serve with a side salad and you have a complete meal that comes together lickety-split.

Ingredients

Preparation

Cook pasta in a large pot of salted boiling water, until al dente, according to package directions. Add the asparagus and peas during the last 3 minutes of cooking time. Drain and rinse briefly under cool water. Set aside.

Melt butter in a large skillet over medium heat. Add the shallot and cook until soft, about 5 minutes. Stir in flour to create a thick paste. Slowly whisk the milk in to the flour mixture in a steady stream. Cook for 5 minutes, stirring often, to thicken sauce. Whisk in Parmesan cheese until sauce is thick and creamy. Stir in cooked ham; season to taste with salt and pepper.

Add reserved pasta, asparagus and peas. Gently mix to coat pasta in sauce and heat through. Divide pasta between four bowls and top with parsley and Parmesan cheese. Serve immediately.

More about: asparagus, bechamel sauce, ham, pasta

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