Fettuccine with Peas and Ham
Creamy, comforting, and loaded with flavor, Fettuccine with Peas and Ham is an easy-to-make pasta dish that’s perfect for weeknight dinners or casual entertaining. Tender fettuccine is tossed in a rich Parmesan cream sauce infused with the delicate flavors of sautéed shallots and garlic, then studded with sweet peas and savory diced ham for a delightful combination of textures and tastes. A sprinkle of fresh parsley adds a burst of color and freshness, while a touch of reserved pasta water ensures the sauce clings beautifully to every strand. This quick yet indulgent recipe comes together in just 30 minutes and serves up a satisfying balance of creaminess and vibrant ingredients your family will love. Perfect for lovers of creamy pasta recipes, this dish is sure to become a favorite!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons butter
- 1 medium shallot
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup frozen peas
- 1 cup diced cooked ham
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, finely chop the shallot and mince the garlic. Set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the shallot and cook for 2-3 minutes, stirring often, until softened and translucent.
Stir in the garlic and cook for an additional 30 seconds, or until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir gently, then add the grated Parmesan cheese. Cook for 2-3 minutes, stirring frequently, until the cheese has melted into the cream, creating a smooth sauce.
Add the frozen peas and diced ham to the skillet. Stir to combine and cook for 3-4 minutes, until the peas are warmed through and the ham is heated.
Season the sauce with salt and black pepper, adjusting to taste.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add the reserved pasta cooking water, a tablespoon at a time, until the desired consistency is achieved.
Sprinkle the chopped fresh parsley over the pasta and give it a final toss.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 5617 mg | 244% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 28.3 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 980 mg | 75% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
