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Fettuccine With Country Ham And Vegetables

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Ham, Pasta	1	Servings

INGREDIENTS

1		Carrot, peeled cut into
		matchstick-size strips
24		Asparagus spears, trimmed
		cut into 2-inch pieces
12	oz	Fettuccine
2	t	Vegetable oil
1	c	Thinly sliced leeks, white
		and pale green parts
		only
1		Yellow bell pepper, cut into
		matchstick-size strips
2	c	Whipping cream
1/2	c	Grated Parmesan cheese
		about 1 1/2 ounces
2/3	c	Diced country ham
		Additional grated Parmesan
		cheese
		Servings

INSTRUCTIONS

Bring large pot of salted water to boil. Add carrot and cook until
crisp-tender, about 4 minutes. Using slotted spoon, transfer carrot to
strainer and cool. Add asparagus to boiling water and cook until just
tender, about 3 minutes. Using slotted spoon, remove asparagus pieces,
reserving tips for garnish. Add pasta to boiling water and cook until
just tender but still firm to bite, stirring occasionally. Drain
pasta. Return to same pot.  Meanwhile, heat oil in heavy large skillet
over medium-high heat. Add  leeks and bell pepper; sautÃ© 2 minutes.
Add cream and simmer until  slightly thickened, about 5 minutes. Mix in
1/2 cup grated Parmesan  cheese and country ham.  Add carrot and
asparagus pieces to sauce. Season to taste with salt  and pepper. Pour
sauce over pasta and toss to coat evenly. Divide  pasta among 4 plates.
Garnish with asparagus tips. Serve, passing  additional Parmesan
separately.  Bon AppÃ©tit September 1996 Restaurant: Fearrington House
Restaurant;  Pittsboro, North Carolina Posted to MC-Recipe Digest by
shade  <liveoak@polaris.net> on Apr 5, 1998

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