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Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas

Nancy Verde Barr
  • minutes
  • Serves 6

INGREDIENTS

1

cut into 4-inch strips 4 ounces thinly sliced prosciutto

8 oz

Asparagus, thin

16

Cherry tomatoes

1/4 cup

Chives, fresh

8 oz

Crimini mushrooms

1 cup

Peas, frozen petite

1 lb

Fettuccine

1/4 cup

Butter, unsalted

2/3 cup

Parmesan cheese, grated

1 cup

Whipping cream