Black Forest Ham Fettuccine

Ingredients

• 2 packages O Sole Mio Rainbow Pasta Nests Linguine
• 4 tbsp butter
• 1 medium yellow onion, diced
• 250g Brandt Black Forest Ham, sliced
• 200g mushrooms, sliced
• Juice of 1 lemon (zest optional)
• 1/2 cup cream
• Freshly ground black pepper
• Salt to taste
• 100g gruyère, grated cheese
• Fresh chives for garnish

Directions

1. Cook the pasta al dente according to the package directions.
2. In a large pan, heat the butter and sauté the onions for 2–3 minutes until softened.
3. Add the diced ham and sliced mushrooms and cook on high heat until golden brown.
4. Deglaze the pan with the lemon juice, reduce the heat, and let it simmer for 1–2 minutes.
5. Stir in the cooked pasta, pour the cream over the mixture, and toss to combine. Season with salt and pepper to taste.
6. Sprinkle the grated cheese over the pasta and cover the pan. Let it sit on low heat until the cheese melts.
7. Garnish with fresh chives and serve immediately. Enjoy!