Ingredients

• 8 ounces fettucine or other pasta
• 0.25 cups unsalted butter
• 1 cup leeks
• 0.5 pounds asparagus
• 2 cups chopped ham
• 1 tablespoon garlic
• 1 cup green peas
• 1.5 cups heavy cream
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground black pepper
• 2 ounces Parmesan cheese
• fresh parsley sprigs for garnish , optional

Instructions

1. 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. 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. 3 Add asparagus; cook and stir until asparagus turns bright green and crisp-tender, 3 to 5 minutes.
4. 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. 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. 6 Combine sauce with hot pasta, garnish with fresh parsley, and serve warm.

Nutrition per serving