Spring pasta primavera with ham. 1 purple onion, chopped. 3-6 cloves chopped garlic. 1-2 cups each bite-sized fresh veggies such as asparagus, green beans, broccoli, Brussels sprouts (halved or quartered), green peas. Add to large sauté pan in stages until crisp tender.
Make sauce: 3/4 cup pasta water with 3/4 cup fresh cream, 1/2 cup grated Parmesan cheese. Stir together over low heat until cheese melts. Add 2 cups diced ham and fresh ground black pepper to taste.
Toss together cooked veggies and sauce with 2 pounds rigatoni until well-coated, adding extra pasta water or cream if needed.
Top with fresh parsley and/or additional Parmesan as desired.