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Primavera: Pasta Primavera with Mustard Cream

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 pound long strand pasta
1 teaspoon butter
1/4 pound (1 cup) diced smoked ham
1/3 cup chicken broth + 3/4 cup
3 medium carrots, cut matchstick
1 red bell pepper, cut matchstick
2 leeks, whites and light green only -- thinly sliced
1/2 pound thin asparagus, trimmed -- cut 1 1/2" diagonal
1 1/2 Tabasco sauce -- flour
3 tablespoons grainy dijon mustard
1 1/3 cups lowfat milk
1 cup frozen baby peas
1/4 cup grated parmesan cheese
salt and pepper to taste


Recipe

Cook pasta in large pot of boiling salted water until al dente, 8-10 minutes. Drain well. Meanwhile, in a large, preferably nonstick skillet, melt the butter and cook the ham over medium heat, stirring until golden, about 4 minutes. Add 1/3 cup of the broth and the carrots. Cover and cook over medium heat for 2 minutes. Add the bell pepper, leeks and asparagus.

Cover and cook until the vegetables are crisp-tender, about 3 minutes. Whisk in the flour and mustard. Cook, stirring, for 1 minute. Add the milk, the remaining 3/4 cup of broth, and the peas. Cook, stirring over medium-high heat until slightly thickened and bubbly, about 2 minutes. Pour the sauce over the pasta in the cooking pot or a large bowl. Add the cheese and toss to mix. Season to taste with salt and pepper. Serve immediately. Makes 6 servings.