½ C. (1 stick)
Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry about 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)
Increase heat to high. Add cream, stock and basil and allow mixture to boil until liquid is slightly reduced, about 1 minute. Stir in peas, ham and green onion and cook 1 minute more. Season to taste with salt and pepper.
Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.
* Frozen tiny peas tend to be sweeter than fresh peas from the market. If using peas from your garden, cook with the asparagus and shell just before adding. Vegetables may be chopped and several hours in advance, wrapped and refrigerated. For a variation, add 1 pound cooked, shelled shrimp with pea-ham mixture.
Source: Gail Tronnes