Name: Fettuccine with ham, spinach and asparagus
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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