Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
- 41 people call this recipe a favorite
- Rating: (1 rating)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Fettuccini with Peas and Prosciutto
Ingredients
- 8 oz. fettuccini pasta, uncooked
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups half-and-half or light cream
- 1/4 tsp. grated nutmeg
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
- 1 cup frozen baby peas, thawed
- 3 oz. thinly sliced prosciutto or deli smoked ham, cut into short, 1/4-inch thick strips
- Freshly ground black pepper
Directions
- Cook pasta according to package directions. Meanwhile, melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add half-and-half and nutmeg. Bring to a boil, stirring frequently. Reduce heat; simmer 2 minutes or until sauce thickens, stirring constantly.
- Stir in 1-1/2 cups cheese until melted. Stir in peas and prosciutto; heat through. Add drained fettuccini; toss well.
- Transfer to 4 serving plates; top with remaining cheese and serve with pepper.
