| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Ham, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Carrot; peeled, cut into matchstick-size strips |
| 24 |
|
Asparagus spears; trimmed cut into 2-inch pieces |
| 12 |
oz |
Fettuccine |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Thinly sliced leeks; (white and pale green parts only) |
| 1 |
sm |
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 |
|
4 |
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; sauté 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 Appétit 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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