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Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas


Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas Recipe

Ingredients:
  • 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
  •  
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 8 ounces crimini mushrooms, sliced
  • 1 cup frozen petite peas, thawed
  • 1 cup whipping cream
  • 16 cherry tomatoes, halved
  •  
  • 1 pound fettuccine
  • 2/3 cup grated Parmesan cheese (about 2 ounces)
  • 1/4 cup chopped fresh chives
Directions:
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