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| Bring a large pot of water to a boil over high heat. |
| 2. Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook |
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| until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, |
| cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is |
| reduced by half, stirring frequently until it has thickened, about 6 minutes. |
| 3. Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for |
| fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. |
| Transfer to a serving dish, sprinkle with the mint, and serve. |
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Barrington
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