Ham and Vegetable Linguine:
(4 servings)

8 oz linguine
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/2 lb. Fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 cups julienned Montana Valley Ham
1/4 cup butter or margarine
1 cup whipping cream
1/2 cup frozen peas
3 green onions, sliced
1/4 cup grated Parmesan cheese
1 tsp. dried basil
3/4 tsp. salt
Dash each pepper and ground nutmeg
Additional Parmesan cheese, optional
 
Cook linguine according to package directions. In a large, heavy skillet, sauté asparagus, mushrooms, carrot, zucchini and ham in butter until vegetables are tender. Add cream, peas, onions, Parmesan cheese, basil, salt, pepper and nutmeg. Bring to boil. Reduce heat and simmer 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat. Sprinkle with additional Parmesan cheese if desired.
 
Montana Valley Hams . 7507 N. Montana Avenue . Helena, MT 59602
 1-800-636- HAMS . 406-458-9555 . Fax: 406-458-3778 . mthams@qwest.net