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Leftover Ham and Asparagus Country Pasta


8 oz. Country Pasta Egg Pasta, uncooked

8 oz. Fresh asparagus, cut into two-inch pieces

½ cup butter (one stick)

2 cups heavy cream

¾ cup grated Parmesan cheese

¼ tsp. garlic powder

¼ tsp. ground black pepper

⅛ tsp. cayenne pepper (more or less to taste)

8 oz. cooked, diced ham


Cook pasta according to package directions. Add asparagus to boiling water in last five minutes of cooking. Drain. Put onto a serving platter.

While the pasta is cooking, melt the butter into the cream in a medium saucepan over medium-high heat. When it begins to boil, add the Parmesan cheese and spices. Stir continuously until mixture thickens. Add the diced ham and cook, stirring an additional three to five minutes or until heated through.

Pour the sauce over the pasta and asparagus. Toss and serve.

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