Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the asparagus for the last 2 minutes of cooking time. Drain.
Meanwhile, heat the oil in a large nonstick frying pan over moderate heat. Add the onion, oregano and a good grinding of pepper, and cook for 12 minutes or until the onions are golden and very tender. Add the capsicum and ham and cook for 5 minutes or until the capsicum is crisp-tender.
Add the drained pasta and asparagus, the stock, lemon zest and a pinch of salt, and simmer until the pasta is heated through. Remove from the heat and stir in the basil and lemon juice.
Did you know?
*While some hams can be high in both fat and sodium, the nutritional content is influenced by the cut of meat and the form of processing, so it is worthwhile looking around for low-fat, low-sodium hams. Sugar-cured hams generally have slightly less salt. *Dry-cured hams, such as prosciutto, are generally more expensive than hams cured in brine, because dry-curing takes longer. After salting, the ham may be smoked and left to age for up to two years.
Fantastic. I used can asparagus because fresh was unavailable. Great for using up ham from Christmas. Tasted excellent after being chilled in the fridge overnight too. This could be made to be a cold salad. Great hot and cold. - 28 Dec 2011