Bucatini, Ham, and Asparagus

Southern Living
Bucatini, Ham, and AsparagusRecipe
Photo: Alison Miksch; Styling: Caroline M. Cunningham

Bucatini is long, thin pasta that's hollow in the center, like little garden hoses. Spaghetti and linguine are good substitutes.

Makes 6 servings


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1/2 pound fresh asparagus
1/4 cup kosher salt
1/2 pound bucatini pasta
1/4 cup butter
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, sliced
1 cup diced cooked ham
1 (4-oz.) goat cheese log, crumbled and divided
1/2 teaspoon black pepper, divided
2 tablespoons chopped fresh chives


Hands-on: 30 Minutes
Total: 30 Minutes

1. Snap off and discard tough ends of asparagus. Cut in half lengthwise. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Stir in asparagus, and cook 2 minutes or until crisp-tender. Drain, reserving 1 cup pasta water.

2. Melt butter with olive oil in large skillet over medium-high heat. Add mushrooms, and sauté 6 minutes. Add ham, and cook, stirring occasionally, 2 minutes or until browned. Stir in 1/2 cup reserved pasta water, half of goat cheese, and 1/4 tsp. pepper.

3. Stir pasta mixture into mushroom mixture. Stir in up to 1/2 cup additional pasta water until desired consistency is reached. Remove from heat. Top with remaining goat cheese and pepper; sprinkle with chives.

Created date

March 2015