Creamy Fettuccine with Ham, Peas and Wilted Spinach

Serves 3-4

Ingredients

• 3/4 lb fettuccine, cooked according to box - reserving 2 Tbsp pasta water before straining pasta
• 1 cup fresh or frozen peas
• 1 cup heavy whipping cream
• 1/2 stick salted butter
• 2 shallots, peeled and thinly sliced
• 1 large handful fresh baby spinach 
• 6 slices good quality black forest ham from the deli, thinly sliced and cut in 1/2 inch pieces
• 1 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper, plus extra to serve with
• 1/2 cup Parmesan Reggiano, grated
• 2 Tbsp Italian parsley, finely chopped

Directions

1. In a large sauté pan over medium- low heat add butter and oil 
2. Cook until butter has melted and the butter/oil combination is lightly sizzling but not smoking
3. Add shallots and cook just until softened but not browned, approx 3-4 minutes
4. Add ham and cook until color becomes vibrant and lightly browned 
5. Add  whipping cream, salt & pepper
6. Simmer on low heat for 4-5 minutes until thickened 
7. Add peas and cook until warmed through
8. Add pasta, pasta water, parmesan and spinach
9. Mix well and cover for 1-2 minutes until flavors have melded together and spinach has wilted

Plate

1. Split pasta amongst plates
2. Garnish with chopped parsley 
3. Serve warm with a side of freshly ground black pepper