Pasta Alla Villana

 

Ingredients

· 4.5 cups (1 lb.) spiral pasta

· 10.5 oz. fresh asparagus

· 2 tbsp. oil

· 4 oz. sliced, smoked ham, cut in thin strips

· 2 chopped garlic cloves

· .75-1 cup vegetable stock

· .75 cup pitted black olives

· .5 cup sun-dried tomatoes in oil, chopped

· 2 tbsp. chopped fresh marjoram

· 2 tbsp. chopped fresh thyme

· salt and freshly ground pepper

· Fresh marjoram, to garnish

1) Cook the pasta in boiling, salted water according to the package instructions. While it is still cooking, peel the lower third of each asparagus spear and cut the spears into approximately 1-inch lengths.

2) Heat the oil in a large saucepan. Sauté the ham, garlic, and asparagus. Add the stock, cover, and cook for about 5 minutes. Then add the olives, tomatoes, herbs, and drained pasta. Toss to combine. Season to taste with salt and pepper.

3) Serve warm or cold. Garnished with marjoram.

(There are many different types of spiral-shaped pasta such as fusilli,
radiator, and rotini. Any will be delicious in this recipe).

From 500 Salads The Only Salad Compendium You’ll Ever Need
by Susannah Blake/Sellers Publishing, LLC.