Sun-Dried Tomato Pasta
Fresh dill is delicious and distinctive but often expensive once you find it. You can eliminate the search and save some money by using 1/2 teaspoon dried dill instead in this Sun-Dried Tomato Pasta.
1/2 cup sun-dried tomatoes
20 asparagus stalks, trimmed and 1 lb bow tie pasta
2 Tbsp cornstarch
1 (14-ounce) can chicken broth
1/4 cup olive oil
1/2 tsp minced garlic
4 oz ham, sliced into 1-inch strips
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
1/2 tsp pepper
1/2 cup shredded Parmesan cheese
Bring a 3-quart saucepan of water to a boil. Pour 1 cup over dried tomatoes in a small bowl. Add asparagus to saucepan. Return to a boil. Cook for 20 seconds. Drain. Slice asparagus into 1-inch pieces.
Cook pasta according to package directions. Mix cornstarch and 1/4 cup chicken broth. Bring remaining chicken broth to a boil in a saucepan. Add cornstarch paste. Cook, stirring, until thick.
Heat oil in a medium pot over medium heat. Add garlic. Cook, stirring, about 1 minute. Add ham, drained tomatoes, basil, parsley, dill, pepper and asparagus. Saute for about 1 minute.
Add chicken broth mixture to pot. Bring to a simmer. Stir in pasta. Simmer until heated through. Transfer to a serving dish. Top with Parmesan.
Sun-Dried Tomato Pasta tip: You can save some cooking time by using a faster-cooking pasta such as penne or cavatelli.