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Spring in a forkful.
Bring a large pot of water to a boil and add the pasta along with a handful of salt. Cook the pasta for 8-10 minutes, stirring occasionally. When the pasta is almost cooked, add the asparagus and peas, and bring back to a boil, letting the veggies cook for 2-3 minutes with the pasta. Drain and set aside in a large bowl.
While the pasta is cooking, heat a medium sized pot over medium heat. Add the diced ham and cook it for 3-5 minutes, until the ham is beginning to brown. Remove the ham from the pan and add the olive oil and flour. Stir together until all the flour is absorbed into the oil.
Stir the evaporated milk into the flour mixture and bring to a simmer. Lower the heat and cook, stirring, until the sauce has thickened. Remove the pan from heat and stir in the lemon zest, salt, and pepper.
Pour the sauce over the pasta and toss together. Gently stir the ham into the pasta.
Chop the scallions, parsley and mint and fold into the pasta. Serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!