- thin asparagus - 240 Grams
- butter - 1/4 cup
- ham - 120 grams
- garlic - 3 teeth
- mushroom cremini - 240 Grams
- green peas - 1/2 cup
- fatty cream - 1 glass
- Cherry tomatoes - 16 pieces
- Fettuccine paste - 240 Grams
- Parmesan cheese - 1 glass
- green onions - 1/4 cup
1. Cut the asparagus into pieces about 1 cm long. Defrost the beans. Finely chop the ham. Cut the mushrooms and onion, cut the cherry tomatoes in half. Grate the Parmesan cheese. Prepare the asparagus in a large saucepan with boiling salted water until crispy, until the asparagus becomes tender, about 3 minutes. Put the prepared asparagus in a bowl, set aside. The remaining water from cooking asparagus in a saucepan bring to a boil. Add the pasta and cook until ready, according to the instructions on the package. While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the ham and garlic. Fry, stirring, 1 minute. 3. Add mushrooms and fry until golden brown, about 3 minutes. 4. Add asparagus, peas and cream. Cook until cream is reduced by about 1/3, about 2 minutes. 5. Add 1/2 cup of grated Parmesan cheese and stir until the cheese melts. Turn off the fire. 6. Stir with cherry tomatoes. 7. Drain the water from the pasta and add the pasta in the pan with the sauce, gently mix on low heat. Season to taste with salt and pepper. Remove from heat. Stir with the remaining cheese. Put the paste in a large bowl, sprinkle with spring onions and serve.
Servings: 2