Ham and Asparagus Fettuccine Best Dishes

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Ham and Asparagus Fettuccine

"I LOVE fettuccine, and whilst made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"

Ingredients :

12 oz. Dry fettuccini noodles
8 oz sparkling asparagus, trimmed and cut into 2 inch pieces
half of cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/four teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
half of pound cooked ham, diced

Instructions :

Prep : 5M	Cook : 6M	Ready in : 20M

Bring a huge pot of gently salted water to a boil. Add pasta and cook dinner for 8 to ten minutes or till al dente. Stir asparagus into pot within the closing 5 mins of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium warmth. When combination starts offevolved to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until combination thickens, stirring now and again. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve right away.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it frivolously, and make smooth-up less difficult.

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