Creamy Ham and Pea Fettuccine

Ingredients

• 1 9-ounce package Cappello’s Fettuccine 

• 2 tablespoons unsalted butter

• ¼ cup yellow onion, diced 

• 2 teaspoons (2 cloves) garlic, minced 

• 1 tablespoon almond flour

• 1 cup chopped ham 

• ½ cup frozen peas, thawed 

• ½ cup half & half 

• ¼ cup grated parmesan 

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper 

• ¼ teaspoon red pepper flakes 

• 1 tablespoon parsley, chopped 

• 1 tablespoon mint, chopped 

Instructions

• In a 12-inch nonstick skillet placed on a stove set to medium heat, melt the butter. Add onion and garlic. Cook, stirring constantly until onions are translucent, 3-5 minutes. 

• Add almond flour to the pan. Stir until incorporated. 

• Add ham, peas, half & half, parmesan, salt, black pepper, and red pepper flakes to the pan. Cook, stirring constantly until sauce is warmed and slightly thickened, 5-6 minutes. 

• Add fettuccine to a 4-quart pot of boiling water. Stir to separate the strands. Pasta will cook in approximately 90 seconds. 

• Drain the fettuccine and add it to the sauce. Stir until noodles are coated in sauce. Top with fresh parsley and mint and serve.

Kids Can Do

• Measure out ingredients

• Add ingredients to the pan

• Help toss the noddles and sauce