Fettuccine w/ Cream Sauce, Prosciutto, Asparagus, Mushrooms, & Peas (Boom)
Delicious. Asparagus optional. Works well with other combinations as well."Great dish. A bit more prosciutto then I would have liked but it was still great. You can easily make this without the veggies or prosciutto. You can add spinach or chicken and it would still be great. It's a fantastic fettuccine recipe. " - tonirobbins2
Yield: 4 Servings Ready in 40 minutes
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Verified by stevemur
|8 ouncesasparagus; cut into 1/2-inch lengths (I prefer thin|
|0.25 cupunsalted butter; (1/2 stick)|
|4 ouncesprosciutto; cut into 1/4-inch strips, thinly sliced|
|8 ouncescrimini mushrooms; sliced|
|1 cupfrozen peas; thawed|
|1 cupwhipping cream|
|16 cherry tomatoes; halved|
|0.67 cupParmesan cheese; (about 2 ounces) grated|
|0.25 cupfresh chives; chopped|
Fettuccine w/ Cream Sauce, Prosciutto, Asparagus, Mushrooms, & Peas (Boom) Preparation
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
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