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Categories:
fettuccine olive oil sweet onion baby peas grape tomatoes butter heavy cream Parmesan kosher salt black pepper ham
Viewed: 39 - Published at: 5 years agoIngredients
- 1 pound fettuccine
- 2 teaspoons olive oil
- 1/2 sweet onion, thinly sliced
- 1 (10 oz.) package frozen baby peas, thawed
- 1 (10 oz.) package grape tomatoes, halved
- 4 tablespoons butter
- 3/4 cup heavy cream
- 1 1/2 cups grated Parmesan
- Kosher salt
- Black pepper
- 6 ounces thinly sliced ham, cut into 1/2-inch pieces
Method
- In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.
- In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.
