creamy fettuccine with asparagus, peas, and prosciutto

Ingredients

• Servings: 3
• 1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces
• 1 cup frozen peas
• 1/4 cup water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 teaspoons garlic powder
• 1 cup freshly grated parmesan cheese
• 1 pinch salt and ground black pepper to taste
• 4 ounces dry fettuccine pasta
• 1 (1 ounce) slice prosciutto, cut into thin strips

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• combine the asparagus, peas, and water in a saucepan over medium heat. cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
• melt the butter in the saucepan over medium-low heat. stir the flour into the butter until combined, 2 to 3 minutes. add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. stir the garlic powder and parmesan cheese into the sauce; season with salt and pepper. set aside.
• bring a pot of lightly salted water to a boil. cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. stir the vegetables, the sauce, and the prosciutto into the fettuccine.