Ham, Asparagus and Lemon Cream Pasta

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.