Creamy Fettucine with Asparagus, Peas, and Prosciutto

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook for about 9 minutes, until nearly tender.

2. Add the asparagus and peas to the pasta pot and cook 3 more minutes until the pasta is al dente and the vegetables are tender. Drain well and set aside.

3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for 1 minute.

4. Slowly whisk in the milk and the water. Cook, stirring often, for about 5 minutes until the sauce thickens enough to coat a spoon.

5. Stir in the garlic powder and Parmesan until smooth. Season with salt and black pepper to taste.

6. Cook the prosciutto strips in a dry skillet over medium heat for 2 to 3 minutes, until lightly crisp. It is already cured, so it only needs heating through.

7. Add the drained pasta and vegetables to the sauce and toss until coated. Top with the prosciutto strips and serve warm.