EGG-Stravagant Easter Leftovers: HoneyBaked Ham Douglasville's Pasta Primavera with Asparagus & Ham

Since yesterday was Easter, many of you will have some delicious leftover ham from HoneyBaked Ham Douglasville and you may not know what to do with it. Our pasta primavera is the perfect meal to make with your Easter leftovers.

The Italian word "primavera" means "spring" in English, "Pasta Primavera" is a simple dish combining seasonal spring vegetables with pasta and a light sauce. This tasty recipe combines penne pasta with asparagus, peas, our delicious HoneyBaked Ham and a light cream sauce.

                                HoneyBaked Pasta Primavera with Asparagus & Ham

Ingredients:
-10 ounces penne
-1/4 cup olive oil
-1/4 cup onion, chopped
-3 to 4 cloves garlic, very finely chopped
-1/2 cup chicken broth
-1 to 1-1/2 cups diced HoneyBaked Ham
-1 teaspoon Dijon-style mustard
-2 tablespoons fresh thyme leaves, chopped
-3/4 lb asparagus, trimmed and cut into 2-inch pieces
-3/4 cup frozen peas
-1/4 cup heavy cream
-Salt & black pepper
-2 tablespoons fresh parsley, chopped
-Parmesan cheese for grating

Directions: 
-Bring a large pot of salted water on to boil for the pasta.
-Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic and sauté another minute. Stir in the chicken broth and simmer on low heat.
-Cook the penne according to package directions.
-Add the HoneyBaked Ham, mustard and thyme to the onion-garlic mixture and cook for 1 minute. Add the asparagus and continue cooking until it is tender and the liquid has reduced by half. Add the peas, season with salt and pepper, then stir in the cream and reduce the heat to low.
-Add the pasta to the sauce mixture and enjoy!

To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.

Makes 4 servings

For more yummy HoneyBaked recipes CLICK HERE.

Happy Easter, everyone! 
--Your HoneyBaked Ham Douglasville Crew