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creamy spring vegetable and ham pasta

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Creamy Spring Vegetable and Ham Pasta

This creamy spring vegetable and ham pasta is a lovely dish with leeks, asparagus, and peas—a creative use for leftover ham. I used fettuccine, but rotini or orecchiette would work just as well.

Ingredients:

  • 8 ounces fettucine or other pasta
  • 1/4 cup unsalted butter
  • 1 cup leeks, thinly sliced, white and light green parts only
  • 1/2 pound asparagus, trimmed and cut into thirds
  • 2 cups chopped ham
  • 1 tablespoon minced fresh garlic
  • 1 cup frozen green peas
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces parmesan cheese, finely grated
  • fresh parsley sprigs for garnish (optional)

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

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