Recipe - Fettuccine With Country Ham And Vegetables

1 small Carrot; peeled, cut into
matchsticksize strips
24 Asparagus spears; trimmed
cut into 2inch pieces
12 ounce Fettuccine
2 teaspoon Vegetable oil
1 cup Thinly cut or sliced up leeks; (white
and pale green parts only)
1 small Yellow bell pepper; cut into
matchsticksize strips
2 cup Whipping cream
One half cup Grated Parmesan cheese;
(about 1 One half ounces)
2/3 cup Diced country ham
Additional grated Parmesan
cheese

Bring large pot of salted water to boil. Add carrot and cook until
crisptender, about 4 minutes. Using slotted spoon, transfer carrot to
strainer and cool. Add asparagus to boiling water and cook until just
tender, about 3 minutes. Using slotted spoon, remove asparagus pieces,
reserving tips for garnish. Add pasta to boiling water and cook until just
tender but still firm to bite, stirring occasionally. Drain pasta. Return
to same pot.

Meanwhile, heat oil in heavy large skillet over mediumhigh heat. Add leeks
and bell pepper; sauté 2 minutes. Add cream and simmer until slightly
thickened, about 5 minutes. Mix in One half cup grated Parmesan cheese and
country ham.

Add carrot and asparagus pieces to sauce. Season to taste with salt and
pepper. Pour sauce over pasta and toss to coat evenly. Divide pasta among 4
plates. Garnish with asparagus tips. Serve, passing additional Parmesan
separately.

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