A classic spring pasta dish your family will love year round.
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8 ounces uncooked dried fettucccine
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cups chopped cooked smoked ham
1 cup frozen green peas
1 cup sliced baby portobello mushrooms
1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
Cook fettuccine according to package directions. Drain. Keep warm.
Melt Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling; add ham, peas and mushrooms. Cook over medium heat 7-9 minutes or until mushrooms and peas are tender. Stir in whipping cream and chicken broth. Bring to a low boil; continue cooking 6-8 minutes or until slightly thickened. Remove from heat. Add Parmesan cheese, stirring to combine. Serve over cooked fettuccine.
Cooked ham is an easy way to add flavor to weeknight dishes and after Easter you're bound to have an abundance of leftover ham! We've rounded up some our best whole ham recipes and our favorite ways to use the leftovers.