Fettuccine with Mint, Peas, Ham, and Cream
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
- 2 leeks, (about 4 ounces), white parts only, very thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 cup heavy cream
- 3 ounces cooked Parma ham, cut into 1/8-inch-thick matchsticks
- 1 cup frozen peas, defrosted
- Salt and freshly ground black pepper
- 1 pound fresh or dried fettuccine
- 1 cup small mint leaves, or chopped large leaves
Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.
SourceMartha Stewart Living, March 2000