Asparagus Campanelle
Spring is asparagus season, and this recipe uses an abundance of fresh asparagus. It’s suitable for a celebration or just to celebrate the pleasure of asparagus.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 16 ounces campanelle
- 2 pounds asparagus, cut into 1-inch pieces
- 1 cup chopped cooked ham
- 1 cup white wine or chicken broth
- 1 cup whipping cream
- 1 cup whipping cream
- 1 cup shredded Asiago cheese
- 3/4 cup chopped green onions
Directions
Combine pasta and enough water to cover in a large saucepan. Bring to a boil. Cook for 10 minutes.
Add asparagus to boiling pasta. Cook until tender, about 3 minutes; drain pasta and asparagus.
Cook ham in a large skillet over medium-high heat, stirring frequently, until browned, about 2 minutes.
Add wine to ham. Cook, stirring frequently, until reduced by half, about 2 minutes. Reduce heat to medium-low.
Add whipping cream to ham mixture. Cook, stirring frequently, just until bubbly, about 2 minutes.
Combine pasta mixture, ham mixture, Asiago and green onions in a large serving dish and toss to mix. Serve immediately.
Secret Tip
Campanelle is flower-shaped pasta also sold as riccioli and gigli (the Italian word for lily). Can't find it at your supermarket? Try farfalle (bow tie pasta), rotini, gemelli, wagon wheels, medium shells or ziti.
