Ham and Pea Pasta

Cook your 16 oz fettuccine according to boxed directions, typically on the lower end of the time suggested will yield a nice al dente texture (firm to the bite, but fully cooked). Drain and rinse in cool water. Set aside.
In a saucepan (or skillet, or Dutch Oven large enough to hold the pasta once combined with the sauce) melt the 2 tablespoon butter and saute the 1 tablespoon garlic for 1 minute.
Add 2 cups milk, 1 cup heavy cream, and cubed 4 oz cream cheese. Warm until the cream cheese begins to break apart. Use a whisk to combine and finish breaking down the cream cheese.
Add the diced 2 cups ham and 2 cups peas (thawed peas, if using frozen) and cook for 1-2 minutes, or until the ham and peas are warmed.
Add the grated 1 cup sharp cheddar cheese and 1 cup Swiss cheese, and season with ½ teaspoon each, salt & pepper (to taste). Stir occasionally until all of the cheese is melted.
Add the cooked fettuccine and stir until well-coated. Remove from heat and serve immediately. Garnish with 2 tablespoon parsley when serving, if desired.

Spray the inside of your crock pot with non-stick cooking spray.
Cook your 16 oz fettuccine in a saucepan for 5 minutes. Drain and rinse in warm water, then transfer to the crock pot.
Add remaining ingredients (except for the peas): 2 tablespoon butter, 1 tablespoon garlic, 2 cups milk, 1 cup heavy cream, 4 oz cream cheese, grated 1 cup sharp cheddar cheese and 1 cup Swiss cheese, ½ teaspoon each, salt & pepper, and diced 2 cups ham. Stir to combine.
Cover and set your slow cooker on low setting and cook for 3 hours, or until pasta is tender (al dente). Stir, then add the 2 cups peas and cover. Finish cooking for 10 additional minutes.