Creamy Mint Fettuccine


  • 2 leeks, (about 4 ounces), white parts only, very thinly sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup frozen peas, defrosted
  • 1 pound fresh or dried fettuccine
  • 2 tablespoons olive oil
  • 1 cup homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 ounces cooked Parma ham, cut into 1/8-inch thick matchsticks
  • Salt and freshly ground black pepper
  • 1 cup small mint leaves, or chopped large leaves

Cooking Instructions

Step 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.  Bring a large pot of water to a boil over high heat.

Step 2: Heat olive oil in a large skillet over medium-low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.

Step 3: Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh.  Drain fettuccine, and return to pot.  Add sauce to fettuccine, and toss to combine.  Transfer to a serving dish, sprinkle with the mint, and serve.

Enjoy this creamy fettuccine recipe from Martha Stewart!