March 14, 2006

Amazing Fettuccine with Peas, Ham, Cream and Parmesan




I unexpectedly fell in love with this pasta dish. My husband and I both remarked that it tasted just as good as pasta dishes served in restaurants (which would be a good thing). It is my new favorite pasta dish...and it is even easy to make! The key to this delicious dish is equal parts chicken stock and heavy cream that come together to make a wonderful white sauce.




Fettuccine with Peas, Ham, Cream and Parmesan
Serves 4


2 Tbsp. olive oil
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3 ounces cooked Parma ham, cut into 1/8" matchsticks
1 cup frozen peas, defrosted
Salt and freshly ground black pepper
1 pound fresh or dried fettuccine
Parmesan cheese for garnish


1. Heat olive oil in large skillet over medium-low heat. Add garlic and cook until softened, 2-3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened. (This took me about 12-15 minutes)

2. Salt the boiling water, add pasta, and cook until al dente. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with Parmesan cheese, and serve. Adapted from a recipe from Marthastewart.com