We’ve been cutting a fair amount of asparagus and picking lots of really sweet peas, so I figured a light, easy dish was in order. I had some leftover ham, and a carton of plain yogurt that needed to be used, so voila, a pasta recipe was born.
I mentioned our peas a couple days ago. They’re the ones I bought as “pea shoots” (from Kitazawa) but didn’t use them in stir-fry much, so I let them make peas. Right now they are really producing.
Spring Pasta
Ingredients
- 32 oz plain yogurt (I used organic with cream on top)
- 3/4 - 1 cup basil pesto
- 1/2 asparagus, cut in pieces
- Green peas
- Ham, cut in pieces (or cooked, crumbled bacon or prosciutto)
- 1 lb pasta, cooked (I used bow-tie pasta)
- Red pepper flakes (optional)
- Salt and pepper
- Feta crumbles or grated parmesan
Instructions
- In a large pan on low heat, combine yogurt and next 4 ingredients.
- When warm, toss with pasta and salt and pepper (and red pepper flakes).
- Top with feta or parmesan. You're done, just eat it!
- Other additions: mushrooms sauteed in butter, chopped mint