Shells With Ham, Asparagus, and Lemon Cream

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 2/3 cups

Asparagus

1 Tbsp

Olive Oil

2 1/4 cups

Button Mushrooms , sliced, rinsed

1 cup

Diced Yellow Onions

1 cup

Diced Ham

1/2 cup

Sun-Dried Tomatoes

or Reconstituted, drained, and diced dried sun dried tomatoes

1

Lemon

1 cup

Grated Parmesan Cheese

2 Tbsp

Butter

1 Tbsp

All-Purpose Flour

1 1/2 cups

Vegetable Broth

or Chicken Broth

1/4 cup

Half and Half

to taste

Salt

to taste

Ground Black Pepper

8 oz

Pasta Shells

2 Tbsp

Chopped Fresh Basil

2 Tbsp

Chopped Italian Flat-Leaf Parsley

Cooking Instructions

HIDE IMAGES

Step 1

Drain and dice the Sun-Dried Tomatoes (1/2 cup) . Trim and cut the Asparagus (1 2/3 cups) . Zest the Lemon (1) .

Step 2

Wipe the Button Mushrooms (2 1/4 cups) clean, and slice them into bite-sized pieces.

Step 3

In a medium sauce pan, boil 2 cups of water. Add asparagus and cook for 3-4 minutes until crisp and tender. While asparagus blanches, fill a medium bowl with ice and water. Drain asparagus and plunge into the ice water to stop the cooking.

Step 4

Fill a 3-quart saucepan with water and a pinch of Salt (to taste) . Heat to boiling. Add Pasta Shells (8 oz) and cook until al dente according to package instructions.

Step 5

Meanwhile, in a large skillet, heat Olive Oil (1 Tbsp) over medium-high heat. Add sliced mushrooms and cook until lightly browned. Transfer to a bowl. Add Yellow Onions (1 cup) to the pan and cook until lightly browned. Transfer to the mushroom bowl.

Step 6

Add Butter (2 Tbsp) to a pan and melt over medium high heat. Add All-Purpose Flour (1 Tbsp) and whisk to combine, stirring for one minute. Add Vegetable Broth (1 1/2 cups) , a little at a time, stirring constantly.

Step 7

Cook until the mixture begins to thicken and takes on the consistency of a sauce. Stir in Half and Half (1/4 cup) , diced sun-dried tomatoes, Ham (1 cup) , and lemon zest. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Add vegetables and pasta to the sauce and heat through. Add Parmesan Cheese (1 cup) , Fresh Basil (2 Tbsp) , and Italian Flat-Leaf Parsley (2 Tbsp) and stir to combine. Serve with remaining Parmesan.