Creamy Ham Pasta with Asparagus is a simple 30-minute recipe that will elevate cooked ham to a new level. The homemade pasta sauce is made from scratch using garlic, smoked paprika, red pepper flakes, cream, and shredded Parmesan. This recipe is perfect for leftover cooked ham and works great as a simple weeknight dinner or lunch.
Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
Trim asparagus ends, cutting off hard, dried-out ends. Slice asparagus into 1.5 or 2-inch pieces. During the last 3 minutes of cooking pasta, add asparagus to the same pot of boiling water and cook for 3 minutes.
Drain both cooked pasta and asparagus. Rinse both well under running cold water.
Proceed with the rest of the recipe while you wait for the water to boil and while the pasta is being boiled.
Make creamy sauce
Heat 1 tablespoon of olive oil in a large skillet on medium heat.
Add minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
Add 1 cup of heavy cream, smoked paprika, and ¼ teaspoon of salt. Bring to a boil and reduce to a simmer.
Sprinkle shredded Parmesan cheese (it should be at room temperature, not refrigerator cold) on top of the boiling cream, evenly across the entire surface of the skillet (don't just dump all the cheese in one spot). Stir for about 30 seconds or longer until the cheese melts on low-medium heat.
If the sauce is too thin, gradually add more cheese. If the sauce gets too thick, add more milk or heavy cream.
Assembly
Dice cooked ham into ½ inch or under ½ inch cubes.
Add diced ham, cooked and drained pasta, and asparagus. Mix everything together in a sauce.
Taste the pasta and season with more salt, and red pepper flakes, if needed. Top with fresh thyme (leaves only, not sprigs). Top with grated Parmesan, if desired.