Creamy Fettuccine With Prosciutto, Asparagus, Mushrooms, Pea

Recipe Ingredients

8 oz	227g	Pencil-thin asparagus - trimmed, and
		Cut into 1/2" lengths
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
4 oz	113g	Thinly-sliced prosciutto - cut 1/4" strips
8 oz	227g	Crimini mushrooms - sliced
1 cup	237ml	Frozen petite peas - thawed
1 cup	237ml	Whipping cream
16		Cherry tomatoes - halved
1 lb	454g / 16oz	Fettuccine
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	97g / 3.4oz	Grated Parmesan cheese - (abt 2 oz)
1/4 cup	36g / 1.3oz	Chopped fresh chives

Recipe Instructions

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 saute 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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 2001

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