Pasta Primavera with Ham
- 1/2 pound pasta (angel hair, spaghetti, fettucini, etc.)
- 1/4 cup olive oil plus 1 Tablespoon, divided
- 3 cloves garlic, minced
- 1/2 - 3/4 pound of vegetables (asparagus, sugar snap peas, green beans, peas, broccoli, etc.) cut into 1" pieces, stalks separated and cut into 1/2" pieces
- 4 green onions, sliced
- 1/2 to 1 cup diced ham
- 1/4 cup heavy cream or half and half
- 1/4 cup grated Parmesan cheese plus more for the table
- Bring a large pot of salted water to boil while you prep the vegetables.
- Start cooking the pasta when you start cooking the vegetables.
- In a large skillet, heat the 1/4 cup of olive oil over medium heat and cook the garlic for a few minutes. Add any firm vegetables and the stalks of things to the garlic, then add 1/4 cup of the pasta water. (You don't need to measure - just use a ladle to scoop some out.) Partially cover so some of the steam can escape and cook until crisp tender, about 4 minutes.
- Take the lid off and any quick-cooking vegetables, like broccoli and asparagus tips and cook a 2-3 minutes.
- Add 1 cup of pasta water, the green onions and peas and drizzle the remaining tablespoon of olive oil. Bring to a rapid boil and cook until the water is reduced by half.
- Stir in the ham.
- When the pasta is done, add it to the skillet. You can just lift it out with tongs and put it straight into the sauce.
- Add the cream and stir until the sauce is coating the pasta. If it seems too dense, add more pasta water and/or cream.
- Turn the heat off and stir in the Parmesan cheese.