Creamy Fettuccine With Prosciutto, Asparagus, Mushrooms, And Peas

Image of Creamy Fettuccine With Prosciutto, Asparagus, Mushrooms, And Peas, Bon Appetit Magazine
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Ingredients

  • 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
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  • 1/4 cup (1/2 stick) unsalted butter
  • 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 8 ounces crimini mushrooms, sliced
  • 1 cup frozen petite peas, thawed
  • 1 cup whipping cream
  • 16 cherry tomatoes, halved
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  • 1 pound fettuccine
  • 2/3 cup grated Parmesan cheese (about 2 ounces)
  • 1/4 cup chopped fresh chives

Description

This Easy Pasta Dish Makes Delicious Use Of Springtime Asparagus And Peas.

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