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Fettuccini with Peas and Ham

Ingredients

  • 8 oz. fettuccini pasta (whole wheat or Dreamfield’s)
  • 2 Tbls. butter
  • 2 Tbls. shallots, diced small
  • 2 Tbls. unbleached all-purpose white flour
  • 2 c. half & half (or milk)
  • 1/8 t. ground nutmeg
  • 1 c. Italian blend cheese, finely shredded (no more)
  • 1 c. frozen baby peas, thawed
  • 1 c. ham cut into bite-size pieces or thin strips (5 - 8 oz. ham steak)
  • freshly ground pepper and salt to taste

Instructions

Cook pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium heat, add shallots and cook until tender (a few minutes). Add flour, and stir with a whisk; cook 1 minute.

Add half &-half or milk and nutmeg. Bring to a boil (medium heat), stirring frequently. Reduce heat; simmer 2 minutes or until sauce is slightly thickened, stirring constantly.

Stir in cheese until melted. If sauce is too thick, thin with a little milk.

Stir in peas and ham; heat through. Add drained fettuccini; toss well.

Add fresh pepper and serve. Serves 4.

NOTE: Use leftover ham or a ham steak would work also.