Ingredients

The following ingredients have 5 Servings
  • 8 ounces Pasta (orcchiette )
  • 1 1/2 Tablespoons Butter (unsalted)
  • 1 Tablespoon Flour
  • 1/2 teaspoon Garlic Powder
  • 1 Cup Cream (heavy, or milk)
  • 1/4 Cup Parmesan Cheese (fresh, grated, plus more for serving)
  • 1 Lemon (juiced and zested)
  • Salt to taste
  • Olive Oil
  • 8 Asparagus Spears (chopped on a diagonal *see note)
  • 1 teaspoon Garlic Seasoning (we use Johnny's Garlic Spread])
  • 1 Package Ham (pre-cubed, about 2 Cups)
  • 1 Cup Peas (frozen )
  • Parsley (freshly chopped, for garnish)

Instruction

  • Heat a pot of water over medium high heat and add a little salt.
  • Cook the pasta until al dente and set aside.
  • In a saucepan over medium heat, add the butter and once melted, quickly whisk in the garlic powder and flour, continuing to whisk for 30 seconds.
  • Add the cream or milk and continue to whisk until it begins to thicken.
  • Add the parmesan cheese, lemon zest and juice and then season to taste. Set aside.
  • In a skillet over medium high heat, add a drizzle or two of olive oil and once hot add the asparagus along with the seasoning. Stir occasionally until it it cooked but not soggy, remove to a plate.
  • Add another drizzle of oil and add the cubed ham. Cook for about 3 minutes or until the ham begins to brown and caramelize.
  • Add the peas and toss to cook.
  • Dump the asparagus back in the skillet along with the drained pasta and sauce. Toss to coat and serve with additional parmesan and parsley.