Penne with Ham & Asparagus

Ingredients ~

10 ounces penne
1 cup diced ham
1 teaspoon Dijon-style mustard
1 cup asparagus tips
1/2 cup frozen peas
1/4 cup olive oil
1/4 cup onion, chopped
3 to 4 cloves garlic, very finely chopped
1/2 cup low-sodium chicken broth
1 tablespoon white wine vinegar
1/4 cup heavy cream
2 to 3 tablespoons fresh thyme leaves
Pasta water (if needed)
Salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
Parmesan cheese for grating

Preparation ~

Put a large pot of salted water on to boil for the pasta.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer.

Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside.

Add the ham and Dijon-style mustard to the broth mixture and cook for 2 minutes. Add the asparagus and continue cooking until tender and the liquid has reduced by about half, 3 to 4 minutes. Add the peas, season to taste with salt and pepper, then stir in the cream and thyme leaves. Reduce the heat to low.

Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency.

To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.

Makes 4 servings