- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- asparagus, ends trimmed
- 1/2 pound
- Compliments Fettuccine
- 1 pound
- 2 tbsp
- Compliments Butter
- boneless ham, cut into small cubes or pieces
- 1/2 - 3/4 pound
- 3 tbsp
- Compliments Unbleached Flour
- 1 - 1 1/2 cups
- Compliments Beef Broth
- 1 1/2 cups
- Lucerne® Half and Half
- 1/2 cup
- Compliments Shredded Parmesan Cheese
- 1/2 cup
- Compliments Frozen Petite Peas
- salt
Method
- Step 1
- In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
- Step 2
- Add fettuccine and cook, stirring often, until pasta is tender to bite, about 12 minutes.
- Step 3
- Meanwhile, cut asparagus into 1-inch pieces; separate tips from stems and set aside.
- Step 4
- In a 12-inch nonstick frying pan, melt 1/2 tablespoon of the butter over medium-high heat. Add ham and cook, stirring often, until meat is lightlybrowned, 2-3 minutes. With a slotted spoon, transfer ham to a plate and set aside.
- Step 5
- Add remaining butter to pan. When melted, add flour and whisk vigorously until a paste forms. Whisk over the heat until paste sizzles, about 1 minute.
- Step 6
- In a small bowl, mix together 1 cup of broth and the half and half. Add broth mixture to the pan, a little at a time, whisking constantly with each addition until sauce is completely smooth. Simmer sauce, stirring often, until it thickens, 2-3 minutes.
- Step 7
- Whisk in cheese until melted. Remove from heat and keep warm.
- Step 8
- When pasta has cooked for 12 minutes, add the asparagus stems to the water with the pasta and boil 2 minutes. Add asparagus tips and peas; cook until asparagus is tender-crisp when pierced, about 1 minute.
- Step 9
- Drain pasta and vegetables, then return them to the cooking pan and add ham and sauce.
- Step 10
- Gently toss mixture until blended. If pasta seems dry, mix in an additional 1/2 cup broth. Transfer to plates and serve immediately.