If the green coloured fettuccine are not available, they may be replaced with regular fresh or dried fettuccine.
|1/3 cup||frozen peas||40 g|
|170 g||green fettuccine (fresh)|
|1/4 cup||whipping cream 35%||65 mL|
|30 g||ham, chopped|
|3 tbsp||ricotta cheese||35 g|
|1 tbsp||Parmesan cheese, grated||3 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
- While the pasta is cooking, heat the cream in a pan over very low heat. Chop the ham, then add it to the pan. Add the peas, ground pepper, nutmeg, and ricotta. Pour the drained pasta into the pan. Mix well and sprinkle with the grated parmesan.
- Serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Pantothenic Acid, Potassium, Selenium, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Iron, Magnesium, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Excellent source of :
- Folacin, Manganese, Niacin, Vitamin B1
- Free :
- Added Sugar
|Meat and Alternatives||½|