Pasta Ribbons With Asparagus Peas Lemon And Ham Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large pot of boiling water, blanch the asparagus and peas for 2 minutes, then drain and set aside.
• STEP 3.In a large skillet, heat the olive oil over medium heat.
• STEP 4.Add the diced ham to the skillet and cook until lightly browned.
• STEP 5.Add the cooked pasta, blanched asparagus and peas, lemon zest, and salt to the skillet.
• STEP 6.Toss everything together until well combined and heated through.
• STEP 7.Serve hot and garnish with additional lemon zest and freshly grated Parmesan cheese.

Cooking Tips

• To blanch the asparagus and peas, cook them in boiling water for a short time, then immediately transfer them to ice water to stop the cooking process.
• Feel free to add some chopped fresh herbs, such as parsley or basil, for extra flavor.
• You can substitute the ham with cooked chicken or shrimp if desired.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet with a splash of water or broth to prevent it from drying out.
• Serve the pasta as a main dish or as a side dish with a green salad.