A super-easy and delicious pasta dish, which is packed full of wonderful flavours and textures. Linguine is tossed with asparagus, ham, mushrooms and tomatoes. Serve with generous helpings of grated Parmesan cheese.
4 people made this
3 tablespoons olive oil
8 large garlic cloves, finely chopped
750g fresh asparagus
100g sliced fresh button mushrooms
55g chopped cooked ham
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
375g dry linguine
40g grated Parmesan cheese
Method Prep:10min › Cook:30min › Ready in:40min
In a large frying pan over medium heat, melt butter and add olive oil, stir to mix.
Add garlic, cook for 3 minutes, stirring often.
Snap off the tough portion of the asparagus and discard. Cut asparagus into 2cm pieces and add to frying pan, cover and cook for 1 minute.
Add the mushrooms, ham, basil, oregano and rosemary, cover and cook for 5 minutes or until asparagus is crisp-tender; stirring occasionally.
Stir in the tomatoes, salt and pepper and cook for 3 minutes longer or until tomatoes are heated through.
Meanwhile, cook linguine according to package directions; drain and place linguine in a large bowl.
Add asparagus mixture and toss to coat.
Sprinkle with grated Parmesan cheese. Serve immediately.