Creamy Spring Vegetable and Ham Pasta Recipe

Cook Time: 20 minutes

Ingredients

• 8 ounces fettuccine or other pasta
• 1/4 cup unsalted butter
• 1 cup leeks, thinly sliced (white and light green parts only)
• 1/2 pound asparagus, trimmed and cut into thirds
• 2 cups chopped ham
• 1 tablespoon minced fresh garlic
• 1 cup frozen green peas
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmesan cheese, finely grated
• Fresh parsley sprigs for garnish (optional)

Directions

1. Fill a large pot with lightly salted water and bring it to a rolling boil. Add the fettuccine and cook until tender but still firm to the bite, about 8 minutes. Drain the pasta and keep warm.
2. While the pasta is cooking, heat the butter in a 12-inch nonstick skillet over medium heat. Once the butter has stopped sizzling, add the sliced leeks. Cook, stirring frequently, until tender, about 3 minutes.
3. Add the asparagus to the skillet. Cook and stir until the asparagus turns bright green and becomes crisp-tender, about 3 to 5 minutes.
4. Stir in the chopped ham and minced garlic. Cook until fragrant, about 1 minute.
5. Next, add the frozen green peas and cook for an additional 2 minutes, stirring occasionally.
6. Pour in the heavy cream, and season with salt, nutmeg, and black pepper. Stir until everything is well combined.
7. Sprinkle in the finely grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth, about 1 more minute.
8. Combine the creamy sauce with the hot fettuccine, tossing gently to coat the pasta evenly. Garnish with fresh parsley, if desired, and serve immediately.

Cook's Note

For the best texture, use a block of Parmesan and grate it yourself right before using. Pre-grated cheese often contains anti-caking agents, which may prevent the sauce from being as smooth.

Nutrition Facts (per serving)

• Calories: 722
• Total Fat: 54g (70% of daily value)
• Saturated Fat: 32g (160% of daily value)
• Cholesterol: 182mg (61% of daily value)
• Sodium: 1325mg (58% of daily value)
• Total Carbohydrate: 36g (13% of daily value)
• Dietary Fiber: 6g (20% of daily value)
• Total Sugars: 7g
• Protein: 25g (50% of daily value)
• Vitamin C: 16mg (18% of daily value)
• Calcium: 241mg (19% of daily value)
• Iron: 3mg (17% of daily value)
• Potassium: 605mg (13% of daily value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Creamy Spring Vegetable and Ham Pasta

Creamy Spring Vegetable and Ham Pasta is a modern adaptation of classic Italian pasta dishes, reimagined with a seasonal American twist. While pasta with cream sauces has its roots in Northern Italy, the inclusion of spring vegetables such as asparagus, leeks, and peas reflects a shift towards fresh, locally sourced ingredients that celebrate the flavors of early spring. Traditionally, leftover ham was incorporated to avoid waste, making this recipe a practical yet elegant family meal.

Regional Characteristics

Although pasta itself is universally associated with Italian cuisine, this particular version has a distinctly American regional influence. In the United States, creamy pasta dishes often use heavy cream and Parmesan cheese as a base, creating a richer, thicker sauce compared to the olive oilbased sauces of Italy. The choice of vegetables like asparagus and peas highlights the availability of fresh spring produce in temperate regions, making it a seasonal favorite in American households.

Differences from Similar Dishes

This dish stands apart from other creamy pasta recipes due to its combination of spring vegetables with diced ham. Unlike Carbonara, which relies on eggs and pancetta for richness, or Alfredo, which is typically just butter, cream, and cheese, Creamy Spring Vegetable and Ham Pasta incorporates a medley of lightly sauted vegetables for color, texture, and nutritional value. This gives it a more delicate and fresh flavor profile while still maintaining a comforting, creamy consistency.

Where Its Commonly Served

In modern American dining, this pasta is versatile enough for both casual and formal settings. It is commonly served as a dinner entre for family meals, brunches, or small gatherings. Restaurants and bistros that focus on seasonal, farm-to-table ingredients often feature similar dishes on their spring menus. Additionally, it is a popular choice for potlucks or weekend lunches where a creamy, hearty pasta is appreciated without being overly heavy.

Interesting Facts

• Using leftover ham in this recipe reflects a long-standing tradition of minimizing food waste while enhancing flavor.
• The combination of leeks, peas, and asparagus is not only visually appealing but also provides a natural sweetness that balances the saltiness of the ham.
• Freshly grated Parmesan is preferred over pre-grated varieties because it melts more smoothly, giving the sauce a silkier texture.
• The dish exemplifies how American cuisine often adapts international classics, blending flavors and techniques to match local tastes and ingredient availability.
• Its an ideal recipe for spring celebrations, such as Easter or Mothers Day brunch, where fresh, colorful ingredients symbolize the season.

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