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Fettuccine with Ham & Asparagus




(Serves 4)

  • 1 ¼ pounds fresh asparagus
  • Salt/pepper to taste
  • 8 oz dry fettuccine
  • 2 Tbsp olive oil
  • 6 oz diced lean ham
  • 4 ripe plum tomatoes, peeled, seeded & diced
  • 2 tsp finely chopped garlic
  • ½ cup crumbled goat cheese
  • ¼ cup heavy cream (can use ½ and ½)
  • 4 Tbsp coarsely chopped fresh basil Grated Parmesan cheese

Slice asparagus on the bias into 1-inch lengths. Cook fettuccine according to package directions omitting salt and oil. Drain reserving ¼ cup of the cooking water. Heat olive oil in a large saucepan, add asparagus, ham, tomatoes & garlic. Cook stirring over medium heat for 3 minutes. Do not over cook! Add the drained fettuccine, crumbled goat cheese, cream, basil leaves, reserved pasta water, salt and pepper. Toss well over medium heat until blended. Serve immediately with grated Parmesan cheese.

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