Recipe by Christopher Hirsheimer and Melissa Hamilton, from “Canal House Cooking Volume 3.” Subscribe at . Serves 8.
Ingredients
Salt
2 tablespoons extra-virgin olive oil
1 cup diced smoked ham
1 cup fava beans, blanched and peeled
1 cup shucked fresh or frozen peas
1 1/2 cups chopped thin asparagus
Pepper
1 pound spaghetti
1 tablespoon tomato paste
Really good extra-virgin olive oil
Finely chopped fresh mint leaves
Grated pecorino romano
Directions
Fill a large pot with water, add a few pinches of salt and bring the water to a boil over medium heat.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ham and cook, stirring often, until the ham is lightly browned. Add the favas, peas and asparagus, season with salt and pepper, then add a splash of water. Cook, stirring often, until the vegetables are just cooked, about 3 minutes. Remove from the heat, cover and set aside.
Add the pasta to the boiling water and cook until just tender, about 10 minutes. Drain, return it to the pot, add the tomato paste, drizzle with olive oil and season with salt and pepper. Add the ham and vegetables and all their pan juices to the pasta and gently toss everything together. Divide among 8 warm bowls and sprinkle with fresh mint and pecorino romano.
