Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the asparagus for the last 2 minutes of cooking time. Drain.
Meanwhile, heat the oil in a large nonstick frying pan over moderate heat. Add the onion, oregano and a good grinding of pepper, and cook for 12 minutes or until the onions are golden and very tender. Add the capsicum and ham and cook for 5 minutes or until the capsicum is crisp-tender.
Add the drained pasta and asparagus, the stock, lemon zest and a pinch of salt, and simmer until the pasta is heated through. Remove from the heat and stir in the basil and lemon juice.
Fantastic. I used can asparagus because fresh was unavailable. Great for using up ham from Christmas. Tasted excellent after being chilled in the fridge overnight too. This could be made to be a cold salad. Great hot and cold.
28 Dec 2011
(Review from Allrecipes AU | NZ)