Pasta Primavera

Ingredients:

• Kosher salt and ground black pepper
• 2 Tbsp salted butter
• 1 Tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1/2 c. heavy cream
• 1 cup frozen peas, thawed
• 2 cups diced ham
• 1/2 cup grated parmesan cheese, plus more for serving
• 1 lb spaghetti

Directions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the olive oil. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt and pepper.
3. Add the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
4. Stir in the peas and let them heat up in the sauce. Stir in the ham and parmesan and let them heat a bit. Season with salt and pepper.
5. Add cooked pasta to the skillet and toss. Serve with more parmesan.