Bow-tie Pasta with Ham and Asparagus
300g bow-tie pasta
375g asparagus, trimmed and cut into 3cm lengths
2 teaspoons olive oil
1 large onion, thinly sliced
2 teaspoons chopped oregano leaves
Ground black pepper
1 large red capsicum, diced
125g ham, diced
2/3 cup liquid chicken stock
¾ teaspoon grated lemon zest
1/3 cup chopped basil
3 teaspoons lemon juice
- Cook the pasta in a large saucepan of salted boiling water following the packet instructions.
- Add the asparagus for the last 2 minutes of cooking time. Drain.
- Meanwhile, heat the oil in a large non-stick frying pan over moderate heat. Add the onion, oregano and pepper then cook until the onions are golden and very tender. Add the capsicum and ham then cook for 5 minutes.
- Add the drained pasta and asparagus, the stock, lemon zest and a pinch of salt, and simmer until the pasta is heated through. Remove from heat and stir in the basil and lemon juice.