1/2 12 ounces pa lemon pepper penne pasta
1/2 12 ounces pa tomato basil penne pasta
1 pound ham diced
1 pound asparagus cut in 1" pieces
2 medium red bell pepper seeded and chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and white pepper to taste
Instructions
Prepare the pasta according to the cooking instructions on the package. Cook each type separately to keep flavors distinct. Chill the pasta in a colander under cold running water. Reserve enough cooking water from the lemon pepper pasta to cook the asparagus. Chill the cooked asparagus. Toss all together, adjusting the seasoning with salt and pepper.
By PLK1028 on Mar 15, 1998.
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Yields: 4 Servings
notes: I used smoked turkey rather than ham.
Cuisine:
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