Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
Heat butter in a 12-inch nonstick skillet over medium heat. When butter stops sizzling, add leeks and cook until tender, stirring frequently, about 3 minutes.
Add asparagus; cook and stir until asparagus turns bright green and crisp-tender, 3 to 5 minutes.
Stir in ham and fresh garlic and cook until fragrant, about 1 minute. Add frozen green peas and cook for 2 more minutes.
Stir in cream, salt, nutmeg, and black pepper until well blended, then add grated Parmesan. Stir until cheese is melted, and cook about 1 minute more.
Combine sauce with hot pasta, garnish with fresh parsley, and serve warm.
Cook’s Note
For a smooth sauce, purchase Parmesan in a block and grate right before using. Pre-grated cheese usually has an added anti-caking agent that may prevent a smooth sauce.
Nutrition Facts (per serving)
| 722 | Calories |
| 54g | Fat |
| 36g | Carbs |
| 25g | Protein |
