Leek

Fettuccine with Leeks, Hot Pepper & Ham

Posted by Carole Koch

The original recipe calls for one hot red pepper, but you could use any CSA hot pepper...just be sure to adjust the amount to how much heat you can handle.

1 pound fettuccine
1 to 2 tablespoons butter
2 large leeks, halved, thinly sliced
6 to 8 ounces ham, cut into strips
1 hot red pepper, seeded, cut into strips
1 cup heavy cream
Freshly ground black pepper, to taste

Cook fettuccine in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.

Heat butter in a large frying pan. Cook leeks for 8 to 10 minutes or until tender. Add ham and pepper. Cook for 2 to 3 minutes longer. Stir in cream, bring to a boil, then reduce heat and simmer for 4 to 5 minutes. Add fettuccine to pan. Toss to combine. Season to taste with black pepper and serve immediately.

Serves 4.

Adapted from fooddownunder.com.

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