Creamy Fettuccine with Ham and Peas

This is a great way to use up leftover ham at the end of the week or after a holiday brunch or dinner. The addition of fresh peas and herbs like mint and parsley take advantage of the early spring bounty.
By | March 01, 2016

Ingredients

  • 1 batch pasta dough cut into fettuccine or tagliatelle
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • ¼ cup dry white wine
  • ½ pound ham, diced medium
  • 1 cup fresh or frozen peas
  • 2/3 cup heavy cream
  • 2/3 cup whole milk
  • Pinch nutmeg
  • Pinch black pepper
  • ¼ cup assorted chopped fresh herbs (thyme, mint, parsley)
  • ¼ cup grated Parmesan cheese
  • Salt to taste

Instructions

Heat 6 quarts water in a large pot over high heat.

In a 12-inch high-sided sauté pan over low heat, add the olive oil and shallot and cook until the shallot softens slightly, about 4 minutes.  Increase the heat to medium, add the white wine and simmer until alcohol smell wears off, about 2 minutes.  Add the ham, fresh or frozen peas, cream, milk, nutmeg and pepper and simmer until the peas are cooked (or warmed) through and the mixture has thickened enough to just barely coat the back of a spoon, 5 minutes.  Remove from heat and fold the herbs and Parmesan cheese into the sauce.   Adjust seasoning with salt if necessary, cover, and set aside. 

Add the fettuccine to the boiling water and cook 3 to 4 minutes, until al dente.  Reserve 1 cup of pasta water and drain the rest through a colander.  Fold the pasta into the sauce, adding some reserved pasta water (a little at a time) to thin it out, if necessary and to help the sauce adhere to the pasta. Serve with additional grated Parmesan cheese if desired.

Ingredients

  • 1 batch pasta dough cut into fettuccine or tagliatelle
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • ¼ cup dry white wine
  • ½ pound ham, diced medium
  • 1 cup fresh or frozen peas
  • 2/3 cup heavy cream
  • 2/3 cup whole milk
  • Pinch nutmeg
  • Pinch black pepper
  • ¼ cup assorted chopped fresh herbs (thyme, mint, parsley)
  • ¼ cup grated Parmesan cheese
  • Salt to taste
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