Fettuccine with Peas & Ham
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
Parmesan cheese
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 1 | pound |
pasta, fettuccine
cooked |
|
| 8 | ounces |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ¼ | cups |
heavy whipping cream
|
|
| 10 | ounces |
green peas
tiny, frozen |
|
| 4 | ounces |
ham
boiled, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter, unsalted
|
|
| 237 | ml |
Parmesan cheese
|
|
| 6 | each |
scallions, spring or green onions
|
|
| 453.6 | g |
pasta, fettuccine
cooked |
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 296 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
green peas
tiny, frozen |
|
| 115.6 | ml/g |
ham
boiled, chopped |
|
Directions
Melt butter in heavy large skillet over medium head.
Add onions and sauté until soft.
Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
Add cream and boil two minutes.
Stir in peas and cook about 30 seconds.
Reduce heat to low; blend in ham, cheese, and fettuccine and toss until heated, well combined and sauce clings to pasta.
Season to taste. Serve immediately.
