Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
creamy asparagus sunchoke soup
Ingredients
- 1 pound fresh asparagus
- 1 arge white potato (I used Yukon Gold), peeled and cut into 1/2" dice ~ 1 1/2 cups diced potato
- 1/2 pound sunchokes, peeled and cut into 1/2" dice
- 2 large shallots, peeled and sliced
- 2 tablespoons olive oil, plus more for drizzling
- 3 cups low sodium vegetable broth
- 3/4 teaspoon kosher salt, divided
- 1/8 teaspoon white pepper
- microgreens for garnish (optional)
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