SERVES 2
PREPARATION 5 MINS
COOKING 10 MINS
200g (6½oz) penne
10 spears asparagus
Knob of butter
3tbsp creme fraiche
4 chopped slices Parma ham
1tbsp chopped chives
Freshly grated Parmesan cheese
1. Cook the penne in a large pan of salted water for 8-10 minutes or until al dente.
2. Meanwhile, steam the asparagus spears until tender, then cut each into 3 and toss in a knob of butter.
3. Drain the pasta and return it to the pan. Add the asparagus, creme fraiche, Parma ham and chives and toss well.
4. Season well and serve with freshly grated Parmesan