Fettuccine with asparagus, green peas, and ham
Description
Creamy pasta with ham, asparagus, mushrooms, and tomatoes is very filling and delicious
Instructions
- 1
Step 1
1. Cut the asparagus into pieces about 1 cm in length. Thaw the beans. Thinly slice the ham. Slice the mushrooms and onions, and halve the cherry tomatoes. Grate the Parmesan cheese. Cook the asparagus in a large pot of boiling salted water until tender with a slight crispness, about 3 minutes. Transfer the cooked asparagus to a bowl and set aside.
- 2
Step 2
2. Bring the leftover asparagus cooking water in the pot to a boil. Add the pasta and cook according to the package instructions until done. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the ham and garlic. Cook, stirring, for 1 minute.
- 3
Step 3
3. Add the mushrooms and cook until golden brown, about 3 minutes.
- 4
Step 4
4. Add asparagus, peas, and cream. Cook until the cream reduces by about one-third, approximately 2 minutes.
- 5
Step 5
5. Add 1/2 cup grated Parmesan cheese and stir until the cheese melts. Turn off the heat.
- 6
Step 6
6. Mix with cherry tomatoes.
- 7
Step 7
7. Drain the pasta and add it to the skillet with the sauce, gently stirring over low heat. Season to taste with salt and pepper. Remove from heat. Stir in the remaining cheese. Transfer the pasta to a large bowl, sprinkle with green onions, and serve.