Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Fettuccine |
| 60 grams | Butter |
| 2 larges | Leeks; halved & thinly |
| \N \N | Sliced |
| 185 grams | Ham; cut into strips |
| 1 \N | Red capsicum; seeded & cut into |
| \N \N | Strips |
| 1 cup | Thickened cream |
| \N \N | Freshly ground black pepper; to taste |
1. Cook fettuccine in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
2. Heat butter in a large frying pan. Cook leeks for 8 to 10 minutes or until tender. Add ham and capsicum. Cook for 2 to 3 minutes longer. Stir in cream, bring to the boil, then reduce heat and simmer for 4 to 5 minutes.
3. Add fettuccine to pan. Toss to combine. Season to taste with black pepper and serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.