Recipe

Fettuccine with ham, spinach and asparagus

  • 25 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Fettuccine with ham, spinach and asparagus
  • 375 gram fettuccine
  • 60 gram butter
  • 250 gram leg ham, thinly sliced
  • 200 gram asparagus, trimmed, coarsely chopped
  • 1 teaspoon cracked black pepper
  • 1 clove garlic, crushed
  • 180 gram baby spinach leaves
  • 1/2 cup (40g) flaked parmesan cheese
  • lemon wedges, to serve

Method

Fettuccine with ham, spinach and asparagus
  • 1
    In a large saucepan of boiling salted water, cook pasta until tender. Drain. Reserve ⅓ cup cooking liquid.
  • 2
    Heat 40g of the butter in a large frying pan. Stir ham, asparagus, pepper and garlic over heat until asparagus is just tender.
  • 3
    Chop remaining butter and in a large bowl, add to pasta and ham mixture, spinach, half the cheese and the reserved liquid. Toss until spinach is just wilted.
  • 4
    Serve pasta topped with remaining cheese and accompany with lemon wedges.

More From Women's Weekly Food