Active Time
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Yield
Serves : 12
© Quentin Bacon

How to Make It

Step 1    

Preheat the oven to 450°. In a large roasting pan, combine the asparagus, leeks, scallions, olive oil and half of the lemon juice; season with salt and pepper. Roast the vegetables, tossing once or twice, for 20 minutes, or until tender.

Step 2    

In a small saucepan, combine the cream and dill; season with salt and pepper. Bring to a boil, then remove from the heat, cover and keep warm.

Step 3    

Cook the pasta in a stockpot of boiling salted water until al dente. Drain well, reserving 1 cup of the cooking water. Return the pasta to the pot. Add the vegetables, ham, cream and the remaining 1 1/2 tablespoons of lemon juice and toss over low heat; add some of the cooking water if the pasta seems dry. Season with salt and pepper, transfer to a platter and serve. Pass the Parmesan separately.

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