Fettuccine Alfredo with Ham and Peas

Fettuccine Alfredo with Ham and Peas Recipe
Photo: Jennifer Davick; Styling: Linda Hirst

Recipe from


Ingredients

12 ounces dried fettuccine
1 1/2 cups fresh or frozen baby peas
2 tablespoons butter
2 shallots, finely chopped
1 cup whipping cream
2 cups chopped smoked ham or cooked ham
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup freshly grated Parmesan cheese, divided
Garnishes: chopped fresh chives, lemon zest

Preparation

1. Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.

3. Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.

Note:

Julia Dowling Rutland,

April 2014
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