Fettuccine tossed in creamy
Alfredo sauce with ham, peas, mushrooms and green onions. A great
recipe for using leftover holiday ham.
Fettuccine
Alfredo with Ham and Peas
1 pound fettuccine
5 tablespoons butter
6 green onions, chopped
8 ounces mushrooms, sliced
1 1/4 cups heavy cream
1 (10-ounce) package frozen peas
4 ounces chopped cooked ham
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
- Cook fettuccine according
to package directions.
- Melt butter in a heavy
large skillet over medium heat. Add chopped green onions and
saute until soft. Add sliced mushrooms, increase the heat to
high and cook until mushrooms are lightly browned.
- Add cream and cook for
two minutes, stirring.
- Stir in frozen peas and
cook about 30 seconds.
- Reduce the heat to low;
blend in chopped ham, grated Parmesan cheese, and the cooked
fettuccine; toss until evenly heated. Season with salt and pepper.
Makes 4 servings.
