Direction

1. 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.
2. 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.
3. Add asparagus; cook and stir until asparagus turns bright green and crisp-tender, 3 to 5 minutes.
4. Stir in ham and fresh garlic and cook until fragrant, about 1 minute. Add frozen green peas and cook for 2 more minutes.
5. 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.
6. Combine sauce with hot pasta, garnish with fresh parsley, and serve warm.
7. Cook’s Note