Spring Fettuccine

Had the best dinner tonight - I could eat it again tomorrow. Delicious and easy.

Spring Fettuccine - From Bon Appetit Magazine

Ingredients

• 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
• 1/4 cup (1/2 stick) unsalted butter
• 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 8 ounces crimini mushrooms, sliced
• 1 cup frozen petite peas, thawed
• 1 cup whipping cream
• 16 cherry tomatoes, halved
• 1 pound fettuccine
• 2/3 cup grated Parmesan cheese (about 2 ounces)
• 1/4 cup chopped fresh chives

Preparation

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

We didn't bother with the chives (although I'm sure they're good!) and we used baby bella mushrooms instead of crimini. It was seriously delicious and will definitely be on our next dinner party menu. In other news, our Save the Dates went out! I know, I know it only took several months of staring at it on my to do list, but after the aforementioned stamp snafu and some mailing label issues, they have officially left the building. We also took several rounds of engagement pictures throughout DC, embracing our inner tourists and love for a remote shutter release.
 

That and our love for jumping. 

We also may have launched our wedding web site - but it's in a pretty skeletal state, so I am going to wait before sharing the link here in the hopes that I can amp up our content. Although the URL is a pretty simple guess and involves both of our names.

More to come, but first enjoy that pasta.