I knew I wanted to use my tri-color rotini and I wanted it to be creamy, the rest just kind of fell into place.
Creamy Rotini with Ham and Asparagus
1 package Tri-Color rotini
Ham, diced (amount will depend on how much or little you want)
2 small shallots, diced
Asparagus, cut into thirds
salt and pepper
flour (just about a tablespoon to thicken sauce)
Cook rotini according to package directions, drain and pour into a casserole dish.
Drizzle a little bit of olive oil into a skillet, add the asparagus, ham and shallots and cook until asparagus are cooked through but still have a little bit of crunch to them. Add the spices, just eye ball it is what I do.
Cook for a minute longer, then add some heavy cream, I added about 2 cups. Stir well and let it heat through, add the flour and using a whisk cook a little longer just until the sauce begins to thicken.
Remove from heat and add to the pasta, mix well.
Add shredded cheese and pop under the broiler until the cheese is melted and starting to get nice and brown.