Creamy Ham and Pea Fettuccine

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Creamy Ham and Pea Fettuccine


  • 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 


  • 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