Creamy Pasta With Ham and Asparagus Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/26/21
Creamy Pasta With Ham and Asparagus
Diana Rattray
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 4
Nutrition Facts (per serving)
316 Calories
20g Fat
21g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 316
% Daily Value*
Total Fat 20g 25%
Saturated Fat 11g 57%
Cholesterol 75mg 25%
Sodium 1303mg 57%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 13g
Vitamin C 1mg 3%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 206mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a simple dish to enjoy any time of the year, and it's especially delicious with fresh spring asparagus. If you're looking for a fast meal that will truly satisfy, this is an excellent choice. Serve this great tasting pasta dish with a tossed green salad and rolls or a baguette.

When you are cutting the asparagus, separate the tips and set them aside. They are more delicate and will be cooked at the very last minute because they don't require much time.

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Ingredients

  • 2 cups farfalle

  • 1 bunch asparagus, trimmed and cut into 1-inch lengths

  • 1 cup ham, diced

  • 2 teaspoons butter

  • 2/3 cup heavy cream

  • 3 tablespoons Parmesan cheese, grated, plus more for serving

  • 1/4 teaspoon salt, or to taste

  • 1/4 teaspoon ground black pepper, or to taste

  • 1 baguette, optional

  • 4 servings green salad, optional

Steps to Make It

  1. Following package directions for time (adding a few extra cups of water to accommodate the asparagus), add the farfalle to the boiling water.

  2. Add the asparagus stalks about 5 minutes before the pasta is done.

  3. Add the tips about 2 1/2 to 3 minutes before the pasta is done. Drain well.

  4. Sauté the ham in the butter over medium heat. Add the cream and heat through.

  5. Toss the hot drained pasta and asparagus with the ham and cream mixture; stir in the 3 tablespoons of Parmesan cheese and season with salt and pepper, to taste.

  6. if desired, serve with crusty bread, a simple salad, and extra Parmesan.

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