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Found this on allrecipes and it got GREAT REVIEWS. Great spring recipe and GREAT way to use up your leftover ham!!!! Not T&T by me...YET....but I will be trying this one!!! One of the reviewers said that she used bottled alfredo sauce, which would make it even easier if you dont want to make this one.
Ham and Asparagus Fettuccine
I LOVE fettuccine, and when made with a bit of leftover
ham it takes on a heartiness and richness so filling there
isn't room for dessert! Prep Time: approx. 5 Minutes. Cook
Time: approx. 15 Minutes. Ready in: approx. 20 Minutes.
Makes 4 servings.
Printed from Allrecipes, Submitted by Stephanie Moon
--------------------------------------------------------------------------------
12 ounces dry fettuccini noodles
8 ounces fresh asparagus,
trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Directions
1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente.
Stir asparagus into pot in the last five minutes of
cooking; drain.
2 While pasta is cooking, heat butter and cream in a
medium saucepan over medium heat. When mixture begins to
bubble, stir in Parmesan, garlic powder, pepper and cayenne.
Continue cooking until mixture thickens, stirring occasionally.
Stir in ham and heat through.
3 Toss pasta and asparagus with sauce and serve immediately.
Ham and Asparagus Fettuccine
I LOVE fettuccine, and when made with a bit of leftover
ham it takes on a heartiness and richness so filling there
isn't room for dessert! Prep Time: approx. 5 Minutes. Cook
Time: approx. 15 Minutes. Ready in: approx. 20 Minutes.
Makes 4 servings.
Printed from Allrecipes, Submitted by Stephanie Moon
--------------------------------------------------------------------------------
12 ounces dry fettuccini noodles
8 ounces fresh asparagus,
trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Directions
1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente.
Stir asparagus into pot in the last five minutes of
cooking; drain.
2 While pasta is cooking, heat butter and cream in a
medium saucepan over medium heat. When mixture begins to
bubble, stir in Parmesan, garlic powder, pepper and cayenne.
Continue cooking until mixture thickens, stirring occasionally.
Stir in ham and heat through.
3 Toss pasta and asparagus with sauce and serve immediately.