Fettuccine With Mint, Peas, Ham, And Cream

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

1. Step 1
2. 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.
3. Step 2
4. Heat olive oil in 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.
5. Step 3
6. 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.

leeks, olive oil, garlic, chicken, heavy cream, ham, frozen peas, salt, mint

Taken from www.epicurious.com/recipes/member/views/fettuccine-with-mint-peas-ham-and-cream-52872391 (may not work)