Creamy Fettuccine with Asparagus, Peas, and Prosciutto Recipe

Combine the asparagus peas and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender yet retain some crispness about 5 minutes; drain any remaining liquid and set the vegetables aside.

Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined 2 to 3 minutes. Add the milk raise heat to medium and cook whisking frequently until the mixture thickens another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.

Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables the sauce and the prosciutto into the fettuccine.