Fettuccine With Roasted Spring Vegetables And Ham

• 3 pounds thin asparagus, trimmed and cut on the diagonal into 1 1/2 -inch lengths
• 1 1/2 pounds leeks, white and tender green, halved lengthwise and sliced crosswise 1 1/2 inches thick
• 12 scallions, cut into 1 1/2 -inch lengths
• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 cup chopped dill
• 2 pounds dried fettuccine
• 3/4 pound smoked ham, cut into 2-by-1/4-inch strips
• Freshly grated Parmesan cheese

1. Preheat the oven to 450u0b0. In a large roasting pan, combine the asparagus, leeks, scallions, olive oil and half of the lemon juice; season with salt and pepper. Roast the vegetables, tossing once or twice, for 20 minutes, or until tender.
2. In a small saucepan, combine the cream and dill; season with salt and pepper. Bring to a boil, then remove from the heat, cover and keep warm.
3. Cook the pasta in a stockpot of boiling salted water until al dente. Drain well, reserving 1 cup of the cooking water. Return the pasta to the pot. Add the vegetables, ham, cream and the remaining 1 1/2 tablespoons of lemon juice and toss over low heat; add some of the cooking water if the pasta seems dry. Season with salt and pepper, transfer to a platter and serve. Pass the Parmesan separately.
4. Wine Recommendation: A rich Chardonnay

thin, leeks, scallions, extravirgin olive oil, lemon juice, salt, heavy cream, dill, fettuccine, ham, parmesan cheese

Taken from www.myrecipes.com/recipe/fettuccine-with-roasted-spring-vegetables-ham (may not work)