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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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