| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
|
4 |
servings |
INGREDIENTS
| 8 |
oz |
Bow tie pasta; or rotini |
| 12 |
oz |
Asparagus |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Vidalia; or similar onion |
| 1 |
|
Garlic cloves; chopped, or more |
| 1 |
ds |
Sugar |
| 1 |
ds |
Oregano |
| 1 |
ds |
Black pepper; (5 twists of a good mill) |
| 1 |
|
Red bell pepper |
| 2 |
|
Habs; chopped fine, seeded |
| 6 |
oz |
Good smoked ham; use Italian if available |
| 2/3 |
c |
Chicken broth |
| 1 |
ts |
Lemon zest; chopped fine |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Fresh basil; chopped |
|
|
Cornstarch & water mix; tsp to tbls cornstarch to water |
INSTRUCTIONS
Chop asparagus into one inch lengths, put pot of water on to boil
with a little salt, and cook pasta until just before al a dente, add
asparagus, cook another couple of minutes, drain and blanch.
Slice onion into rings and cook until transparent, add garlic, habs,
red pepper, sliced into pieces, lemon zest, and when this cooks for a
couple of minutes, add the chicken broth and the lemon juice then add
the ham, cut into strips, about the same length as the asparagus,
check for how wet this is, add more water, OR a little dry white
wine, and then add the cornstarch mix, carefuly.
Rinse the blanched pasta and asparagus with a little hot water to
moisten if drying out, and add to the other mixture....toss this
until well mixed, keep hot, and serve immediately, with either grated
romano or parmesan, or my choice is a mix of the two, which I always
have on hand.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on May 17, 1999,
converted by MM_Buster v2.0l.
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