Uncle Bill's Asparagus Pasta Primavera |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 8 |
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I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. Well, I was awarded a runner-up prize which made me feel real good. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. Ingredients:
6 tablespoons butter |
3 tablespoons olive oil |
8 cloves garlic, minced |
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces |
1 1/2 cups sliced fresh mushrooms (regular button mushrooms) |
1/2 cup chopped cooked ham |
2 tablespoons finely chopped fresh basil |
2 tablespoons finely chopped fresh oregano |
2 tablespoons finely chopped fresh rosemary |
4 large plum tomatoes, chopped |
1 teaspoon salt |
1/4 teaspoon black pepper |
12 ounces uncooked linguine |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large skillet, melt butter with olive oil over medium heat.
2. Add garlic; cook and stir for 3 minutes.
3. Stir in the asparagus; cover and cook for 1 minute.
4. Add the mushrooms, ham, basil, oregano and rosemary.
5. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
6. Stir in tomatoes, salt and pepper.
7. Cook 3 minutes longer or until heated through.
8. Meanwhile, cook linguine according to package directions.
9. Drain and place in a large bowl.
10. Add asparagus mixture and toss to coat.
11. Sprinkle with Parmesan cheese.
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