Fettuccine with Country Ham and Vegetables

Title:
Fettuccine with Country Ham and Vegetables

Yield:
1 Servings

Categories:
Ham,
Pasta




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






 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; saut? 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.


 


       4    Servings


 


 Bon App?tit September 1996 Restaurant: Fearrington House Restaurant;


 Pittsboro, North Carolina


 Posted to MC-Recipe Digest by shade 
on Apr 5, 1998