Fettuccine with Roasted Spring Vegetables and Ham

Ingredients

• 3 pounds asparagus trimmed thin
• 0.3 cup optional: dill chopped
• 2 pounds fettuccine barilla dried
• 2 cups heavy cream 
• 1.5 pounds leeks white green thick halved lengthwise sliced
• 3 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 12 servings parmesan cheese freshly grated
• 12 servings salt and pepper freshly ground
• 12  scallions cut into 1 1/2 -inch lengths
• 0.8 pound ham smoked cut into 2-by-1/4-inch strips

Equipment

• sauce pan
• oven
• pot
• roasting pan

Directions

1. Preheat the oven to 45
2. In a large roasting pan, combine the asparagus, leeks, scallions, olive oil and half of the lemon juice; season with salt and pepper. Roast the vegetables, tossing once or twice, for 20 minutes, or until tender.
3. In a small saucepan, combine the cream and dill; season with salt and pepper. Bring to a boil, then remove from the heat, cover and keep warm.
4. Cook the pasta in a stockpot of boiling salted water until al dente.
5. Drain well, reserving 1 cup of the cooking water. Return the pasta to the pot.
6. Add the vegetables, ham, cream and the remaining 1 1/2 tablespoons of lemon juice and toss over low heat; add some of the cooking water if the pasta seems dry. Season with salt and pepper, transfer to a platter and serve. Pass the Parmesan separately.
7. Wine Recommendation: A rich Chardonnay