2 cups penne pasta, cooked al dente
1 lb fresh asparagus, ends removed and cut into 1-inch pieces
1 large onion, chopped
half red bell pepper, cut into very thin strips
1/4 cup butter
1/2 pound fully cooked ham, cut into bite size cubes
1 cup heavy whipping cream
1/3 cup grated parmesan, extra for sprinkling
salt and pepper to taste
1/2 cup frozen green peas, thawed
In large skillet, melt butter and saute onion for a few minutes, add asparagus and red bell pepper and cook until crisp/tender. Add the ham, cream, parm, salt and pepper. Mix well. Bring to a boil, reduce heat, add peas and simmer a few minutes, stirring occasionally. Serve topped with extra parm.
