Creamy Pasta Primavera

• 1 pound fettuccine
• 2 teaspoons olive oil
• 1/2 sweet onion, thinly sliced
• 1 (10 oz.) package frozen baby peas, thawed
• 1 (10 oz.) package grape tomatoes, halved
• 4 tablespoons butter
• 3/4 cup heavy cream
• 1 1/2 cups grated Parmesan
• Kosher salt
• Black pepper
• 6 ounces thinly sliced ham, cut into 1/2-inch pieces

1. In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.
3. In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.

fettuccine, olive oil, sweet onion, baby peas, grape tomatoes, butter, heavy cream, parmesan, kosher salt, black pepper, ham

Taken from www.myrecipes.com/recipe/creamy-pasta-primavera-0 (may not work)