Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1 tablespoon olive oil
3/4 lb ham or Canadian bacon, cubed into bite size pieces
1 bunch scallions, chopped (reserving 1/2 cup darkest green pieces)
6 eggs
2 cups grated sharp cheddar cheese (or a good Swiss), divided
16 oz (2 cups) ricotta
1/2 cup milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 lb asparagus, cut into 1/2 inch pieces

Directions

1.	Preheat oven to 350°F. Put a large pot of salted water on to boil. Grease a 9" X 13" baking dish.
2.	In a large skillet heat oil over a medium heat. Add ham and scallions to skillet, setting aside reserved green parts for topping. Sauté until onion begins to soften. Set aside.
3.	In a mixing bowl or food processer, combine eggs, 1 1/2 cups of the grated cheese, ricotta, milk, mustard, salt and pepper. Beat until very smooth.
4.	Boil Notta Pasta according to directions on box, adding asparagus during last minute of cooking. Rinse under cold water until cooled, and drain.
5.	Add drained noodles back to pot. Add ham and egg mixtures to noodles. Mix until well combined and pour into prepared dish.
6.	Bake for 30 minutes. Remove from oven and top evenly with remaining 1/2 cup cheese and reserved scallions. Bake 15 minutes more. Let rest for 5 minutes and serve.