- 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.
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