River Country Pasta

1. 1

   Cook fettuccine according to the package directions; drain.

2. 2

   Set aside and keep warm.

3. 3

   Slice mushrooms, discarding the tough stems.

4. 4

   Saute mushrooms and ham in butter in a Dutch oven over medium-high heat, stirring constantly, 7 to 8 minutes or until tender.

5. 5

   Set aside.

6. 6

   Combine whipping cream and sherry in a large skillet; bring to a boil.

7. 7

   Reduce heat to medium, and cook until reduced by half (about 30 minutes).

8. 8

   Add to the the mushroom mixture, and stir in the green onions, pecans, and parsley.

9. 9

   Add the reserved fettucine, and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.