Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas

Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas


Makes 6 servings.

  • 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 8 ounces crimini mushrooms, sliced
  • 1 cup frozen petite peas, thawed
  • 1 cup whipping cream
  • 16 cherry tomatoes, halved
  • 1 lb fettuccine pasta
  • 2/3 cup grated Parmigiano cheese (about 2 ounces)
  • 1/4 cup chopped fresh chives


  1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.
  2. Using slotted spoon, transfer to bowl; set aside.
  3. Reserve water in pot.
  4. Melt butter in large skillet over medium-low heat.
  5. Add prosciutto and stir 1 minute.
  6. Add mushrooms and saute until golden, about 3 minutes.
  7. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes.
  8. Turn off heat. Mix in cherry tomatoes.
  9. Bring reserved water in pot to boil.
  10. Add pasta and cook until ‘al dente’, stirring occasionally. Drain.
  11. Add pasta to skillet with sauce and toss to coat over low heat.
  12. Season to taste with salt and pepper.
  13. Remove from heat. Stir in cheese.
  14. Transfer to large bowl; sprinkle with chives and serve.

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