Fettuccine with mint, peas, ham, and cream

2 leeks, white parts only, sliced thin

2 TB olive oil

2 cloves garlic, minced

1 c chicken stock or broth

1 c heavy cream

3 oz ham cut into small matchstick size strips

1 c frozen peas, defrosted

salt and pepper

1 lb fettuccine, cooked

1 c small mint leaves, chopped

1.  Place sliced leeks in a small bowl of cold water.  Let stand for 5 minutes to rid them of dirt.  Drain.  

2. Heat olive oil in large skillet over medium low heat.  Add leeks and garlic, and cook until softened, 2 to 3 minutes.  Raise the heat to medium-high.  Add chicken stock, cream, ham, and peas; season with salt and pepper.  Let the sauce cook until it is reduced by half stirring frequently until it has thickened, about 6 minutes.

3.  Add Sauce to Fettuccine, toss and sprinkle with mint.

Martha Stewart's recipe