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Ham and Asparagus Linguine recipe

Ham and Asparagus Linguine recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A super-easy and delicious pasta dish, which is packed full of wonderful flavours and textures. Serve with generous helpings of grated Parmesan cheese.

4 people made this

IngredientsServes: 6

  • 100g butter
  • 3 tablespoons olive oil
  • 8 large garlic cloves, finely chopped
  • 750g fresh asparagus
  • 100g sliced fresh button mushrooms
  • 55g chopped cooked ham
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh rosemary
  • 4 large plum tomatoes, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 375g dry linguine
  • 40g grated Parmesan cheese

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. In a large frying pan over medium heat, melt butter and add olive oil, stir to mix.
  2. Add garlic, cook for 3 minutes, stirring often.
  3. Snap off the tough portion of the asparagus and discard. Cut asparagus into 2cm pieces and add to frying pan, cover and cook for 1 minute.
  4. Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender; stirring occasionally.
  5. Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until tomatoes are heated through.
  6. Meanwhile, cook linguine according to package directions; drain and place linguine in a large bowl.
  7. Add asparagus mixture and toss to coat.
  8. Sprinkle with grated Parmesan cheese. Serve immediately.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

by Katch22

Used different ingredients.I used tinned asparagus and tinned mushrooms. Because I had them in the pantry. Sorry Uncle Bill!-06 Sep 2009(Review from this site AU | NZ)

Step 1
Step 2

Stir the soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in an 11 x 7 x 2-inch baking dish.

Step 3

Bake for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.

Step 4

Bake for 5 minutes or until the cheese is melted.

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup

Recipe: Ham & Linguine Casserole, Mother of All Casseroles

I happen to own an extensive collection of Southern community cookbooks. My library includes tomes from junior leagues, churches, and schools, and all are equally cherished. Why? Because a community cookbook is like a time capsule. Its year of publication marks what families were cooking and eating and reflects the taste and traditions of a generation.

My collection ranges from the early 1900’s to present day. And from all of my reading and cooking, I’ve noticed that things really do come full circle. Dinner used to be made from scratch, when our grand and great-grandparents kept gardens and chickens and cows. But through the years — with multiple wars and the industrial revolution — everything we knew about food changed. Processed foods took over grocery store shelves and exotic produce became accessible to even the most remote areas however, the tide seems to be turning. In 2011, gardening is cool, farmers are rock stars, and canning is chic.

One thing is for sure, though, casseroles will always be in fashion. Community cookbooks are filled to the brim with recipes, often duplicate versions of the same dish veiled under different names (Aunt Sally’s World Famous Poppy Seed Chicken!). The common factor, it seems, is that the sum is always better than the parts. Any plain ol’ leftovers can be refurbished into a delicious, heartwarming meal. And who’s going to say no to veggies if they’re tossed with a creamy sauce and topped with bubbling cheese? I didn’t think so.

Casseroles tend to appear on my table during important milestones and celebrations. As a matter of fact, chicken tetrazzini was the first thing I ever cooked for my boyfriend (hint: we’re still together). Obviously I take the matter very seriously. Lately I’ve been experimenting with finding the perfect base recipe. The little black dress of béchamel, if you will. Granted, making my sauce from scratch takes a bit longer than using a can, but the best things in life usually do.

Two spoonfuls deep into this delicious Ham and Linguine Casserole and I realized my search was over. Twelve spoonfuls deep and I needed a nap. (Too bad there was nobody around to stop me from devouring it straight from the pan. I should never be allowed to cook alone!).

So without further ado, I’m pleased to introduce you to the mother of all casserole recipes. There will be many more in my future, I can assure you. I’m already envisioning all of the possible flavor combinations, like turkey and mushrooms or chicken and asparagus. I think great-grandmothers everywhere would approve.

Tasty Asparagus and Ham Pasta Skillet Dinner Recipe

Disclosure: We earn commissions (at no additional cost to you) if you purchase products from retailers after clicking on a link from our site.

Looking for leftover ham pasta recipes after Easter dinner?

Try this asparagus and ham pasta skillet dinner recipe.

Use up that leftover Easter ham in this delicious and flavorful skillet dinner.

One of the best parts of holiday meals is the leftovers.

I never care if we make too much food on a holiday because then we have leftovers to look forward to.

Leftovers are even better when you have a delicious recipe like this one.

Most likely, you&rsquore a tad burnt out from cooking if you prepared a big Easter meal.

An easy skillet dinner is an appreciated break.

The pasta dish packs a flavor punch, so it&rsquos sure to please the family.

We don&rsquot eat enough asparagus over here.

Anytime I can sneak some asparagus into a dinner is a bonus.

The ham flavor is what stands out and, thankfully, what distracts most veggie-rebels.

Are you looking for more recipes? Get some use out of your cast iron skillet.

Use some ham for breakfast in this breakfast scramble recipe.

Don&rsquot forget dessert. Here&rsquos a chocolate cookie cake in a skillet recipe.


Make the pasta Place the flour in a food-processor and pulse. Add the eggs and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead briskly for 1 minute it should be quite stiff and hard to knead. Wrap in clingfilm and leave to rest in the fridge for 20 minutes.

Make the Béchamel sauce Melt the butter in a pan over a medium heat. Add the flour and mix well. Cook for 2 minutes then add the hot milk, stirring continuously. Season with salt, white pepper and nutmeg. Leave to cool.

Make the asparagus sauce Sauté the asparagus in the olive oil and garlic over a medium heat for 2–3 minutes. Melt the butter in another pan over a medium heat. Add the flour and mix well before adding the hot stock, stirring continuously. Stir in the asparagus.

Assemble the pasta nests Take the pasta from the fridge and roll it out into a large round (about 40cm in
diameter and as thin as you can make it). Bring a large pan of salted water to the boil and cook the pasta for 1–2 minutes and then drain on a tea towel.

Spread half of the cooled Béchamel onto the pasta, then top with the mozzarella, ham and 4 tablespoons of the Parmesan.Roll into a log and wrap in a tea towel. Leave in the fridge to firm up for 30 minutes, or as long as possible.

Preheat the oven to 200°C/Fan 180°C.

Cook the pasta nests Spoon half the asparagus sauce into a baking dish. Remove the pasta roll from
the fridge and slice into 9 even pieces. Lay the slices on the asparagus sauce and spoon the remaining sauce and Béchamel over the top. Sprinkle with the remaining Parmesan and black pepper and bake for 20–30 minutes, or until browned on top.

Recipe Summary

  • 1 (1-ounce) slice white bread
  • 3 ¾ cups uncooked extra-broad egg noodles
  • 2 ½ cups (1 1/2-inch) sliced asparagus
  • ¼ cup all-purpose flour
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup whole milk
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • ¾ cup finely chopped onion
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (1/2-inch) cubed ham (about 8 ounces)
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated fresh Parmesan cheese

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion saute 4 minutes. Add milk mixture cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

This Spring Pasta from 1979 Is Our Most Requested Recipe

Losing a copy of an old recipe can be heartbreaking—especially if said recipe predates the dawn of the age of the Internets.

At Bon Appetit, we understand this. So, we have a team of eager interns ready to scour our archives for the long-lost recipes requested by you, dear readers. The more details that you remember about a recipe, the better luck we have finding it (issue dates are a welcome bonus, that's for sure, but even without them, sometimes we can do it!). Most of our recipe requests come from the last decade, with a few dating to issues in the mid 1990s.

That's why we have been astounded by a barrage of requests in the last few weeks for a Pasta Primavera recipe that appeared in the May 1979 issue. That's right: The most requested recipe this month is more than three decades old.

We're sure that this dish is delicious (it's packed with cauliflower, zucchini, and asparagus, after all) but the volume of queries has led us to believe there is something larger afoot, and that our Pasta Primavera is some kind of cult classic.

In honor this phenomenon, we're putting out a Special Collector's Edition, Platinum Digital Re-release of our Legendary Pasta Primavera. We think the timing is right. Retro is 'in,' spring is in the air, and pasta never goes out of style. We hope you'll enjoy rediscovering it or trying it out for the first time! --Matthew Ehrlich (one of those eager interns)
Pasta Primavera (May 1979)

Makes 4 to 6 main-course servings or 6 to 8 first-course servings

1/2 cup (1 stick) unsalted butter
1 medium onion, minced
1 large garlic clove, minced
1 pound thin asparagus, tough ends trimmed, cut diagonally into 1/4-inch slices, tips left intact
1/2 pound mushrooms, thinly sliced
6 oz. cauliflower, broken into small florets
1 medium zucchini, cut into 1/4-inch rounds
1 small carrot, halved lengthwise, cut diagonally into 1/8-inch slices
1 cup whipping cream
1/2 cup chicken stock
2 Tbsp. chopped fresh basil or 2 teaspoons dried
1 cup frozen tiny peas, thawed, or 1 cup fresh young peas*
2 ounces prosciutto or cooked ham, chopped
5 green onions, chopped
Salt and freshly ground pepper
1 pound fettucce or linguine, cooked al dente, thoroughly drained
1 cup freshly grated imported Parmesan cheese

Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)

Increase heat to high. Add cream, stock and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion and cook 1 minute more. Season to taste with salt and pepper,

Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.

*Frozen tiny peas tend to be sweeter than fresh peas from the market. If using peas from your garden, cook with the asparagus and shell just before adding.

Vegetables may be chopped several hours in advance, wrapped and refrigerated.

For a Variation, add 1 pound cooked, shelled shrimp with pea-ham mixture.

Creamy Ham and Asparagus Pasta

Creamy ham and asparagus pasta is a delicious meal for any night of the week. This quick dinner cooks up in the same time that it takes to boil the pasta and yet is decadent and delicious.

Quick and Easy Pasta Dinner

This creamy ham and asparagus pasta is the sort of meal that becomes a favorite. It’s a restaurant quality dinner that would keep you going back to the same bistro again and again just to enjoy it one more time. Good news… you don’t have to go anywhere but your kitchen!

What Pasta Shape Should I Use?

One of the best things about this recipe is that everything cooks in the time it takes to boil the pasta. That is, if you use a pasta that has a cooking time of ten minutes or more. I like to serve this on spaghetti because it usually takes about 12 minutes – plenty of time for me to get everything else cooked – and the long noodles are the perfect shape to take advantage of the creamy sauce. Whichever shape you choose, make sure to cook the pasta properly in lots of boiling salted water. (Click here to read more about how to cook pasta properly and how to choose a good pasta.)

How to Trim Asparagus

All asparagus is thicker at one end and that thick end can be more fibrous and tougher than the rest. Generally, you need to trim the bottom of asparagus stalks, but how much should you cut off? A good way to judge where the stalk begins to toughen is to hold the asparagus at both ends and bend it. It will break at a natural point where the more fibrous stalk begins. Use one stalk as your measure and cut the rest to match its length.

How to Cut Asparagus for Pasta

Even with the stalks trimmed, asparagus will be thicker at one end. To compensate for this gradual thickening, cut off the heads of the asparagus on the bias and then slice the remaining stalks into lengths getting smaller as the stem gets thicker. That will help the asparagus pieces to cook more evenly.

How to Cook Asparagus for Pasta

This recipe starts by sautéing the onion and then adding the asparagus pieces. Our goal is to cook the asparagus until it is tender, but maintain its beautiful green color. Give the vegetable a couple of minutes in the pan and then add some water, cover the pan and steam it until it is tender – about another 4 minutes or so. The water will evaporate and steam the asparagus perfectly.

Creamy Pasta

To make the pasta sauce creamy and delicious, add the heavy cream. There’s no need to reduce the cream – just heat it until it has been warmed through and add your hot drained pasta to the pan. The pasta will continue to absorb liquid, so you will need to thin the sauce with some of the reserved pasta water to suit your tastes. If you wanted to make a lighter version of this recipe, you could omit the cream, add the pasta and loosen with some of the reserved pasta water. Finish with a drizzle of olive oil instead. It won’t feel quite as decadent, but it will still be delicious and one of the fastest pasta dinners you’ve ever made.

Asparagus-Ham Lasagna

Preheat the oven to 375 degrees . In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg season with salt and pepper.

Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.


To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes.

Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve.

To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes.

Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool.

Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel.

To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes.

Preheat the oven to 200C/180C Fan/Gas 6.

Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve.