PENNE CON ASPARAGI E PROSCIUTTO COTTO

Penne with asparagus, cream, and ham
1 lb penne pasta
L 1/2 lb fresh asparagus
1/4 cup butter
8 oz ham, chopped
1 cup light cream
1 tablespoon all-purpose flour
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Cook the penne in a large pot of salted, boiling water until al dente ..
Trim the tough parts off the asparagus and cook in a pot of lightly salted,
Boiling water until the tips are almost tender. Drain well. Chop the stalks
Into short lengths and leave the tips whole .. Heat the butter and ham in a
Small, heavy-bottomed saucepan. Cook for 2-3 minutes .. Stir in the cream
And flour, then add the asparagus. Stir gently over medium heat for 3--4
Minutes, or until the cream thickens. Season with salt and pepper .. Drain
The pasta and place in a heated serving dish. Add the sauce and toss well.
Sprinkle with the Parmesan and serve hot.
Serves: 4

Readers Digest The Encyclopedia of Italian Cooking






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