Pasta with Ham and Asparagus ‘Peas’

Name: Pasta with Ham and Asparagus ‘Peas’
Ingredients: 1 tbsp finely chopped parsley; salt; freshly ground black pepper; freshly grated nutmeg; 3–4 oz / 85–110 g crème fraîche, soured cream or double cream; 3–4 oz / 85–110 g crème fraîche, soured cream or double cream; 1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne; 1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne; 1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne; 1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne; 4 oz / 110 g fresh asparagus tips; 1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne; 3–4 oz / 85–110 g crème fraîche, soured cream or double cream; 4 oz / 110 g Parma ham trimmings

Preparation info

Serves
4
, as a main course

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g dried spaghetti or a short chunky pasta shape, such as fusilli, conchiglie or penne

Main course

Method

Put a large saucepan of lightly salted water on to boil and cook the pasta according to the directions on the packet. Meanwhile, slice the asparagus tips into ½ in / 1 cm. pieces, and shred the ham. When t