Fettuccine with Ham and Sugar Snap Peas

Servings 4
Prep Time


  • 9 ounce fresh fettuccine
  • 2 tbsp Butter
  • 2 tsp Minced Garlic
  • 8 ounce sugar snap peas
  • 1 1/2 cups diced or julienne-cut cooked ham
  • 7 ounce crème fraîche
  • 3 tbsp Milk
  • 1/4 tsp freshly ground white pepper
  • shredded Parmesan cheese


  1. Prepare fettuccine according to package directions; drain. In large skillet, melt butter over medium heat; cook garlic and peas for 5 minutes. Stir in ham, crème fraîche, milk and pepper; heat through. Spoon over fettuccine; sprinkle with Parmesan cheese.
  2. FoodE Tip: Crème fraîche is perfect for this rich creamy sauce, because it won’t curdle, even if overheated. Cover; simmer until vegetables are tender, about 50 minutes. Stir in cooked leeks, cream, salt, pepper and parsley. Heat thoroughly.
  3. To Serve: Ladle soup into 6 bowls. Garnish with bacon. Serve immediately.
  4. Tip: Soup may be made one day ahead. Refrigerate, covered. Reheat over medium heat; garnish with bacon.