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Fettuccine with Mint, Peas, Ham,

and Cream

Cookbook MarthaStewart

Category Name One Dish Meal

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 leeks(about 4 ounces), white

parts only, very

thinly sliced

1 Fluid Oz(s) olive oil

2 Clove(s) garlic, minced

1 Cup(s) Homemade

Chicken Stock, or

canned low-sodium

chicken broth,

skimmed of fat

1 Cup(s) heavy cream

3 Ounce(s) cooked Parma

ham, cut into

1/8-inch-thick

matchsticks

1 Cup(s) frozen peas,

defrosted Salt and

freshly ground

black pepper

1 Pound(s) fresh or dried

fettuccine

1 Cup(s) small mint leaves,

or chopped large

leaves

Method

1. Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them

of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well.

6/11/2003 4:46:15 PM Page 1 of 2 Fettuccine with Mint, Peas, Ham, and Cream
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