Jefferson Virginia Ham Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our nod to the Virginia wine country and Thomas Jefferson's love of pasta. Ingredients:
2 (8.8-oz.) packages strozzapreti pasta |
1/4 pound country ham, cut into 1/8-inch-thick strips (about 3/4 cup) |
2 tablespoons olive oil |
3 shallots, thinly sliced |
8 ounces assorted wild mushrooms, sliced |
1 garlic clove, thinly sliced |
1 cup viognier or dry white wine |
1/2 cup frozen sweet peas |
1/3 cup coarsely chopped fresh flat-leaf parsley |
1/4 cup heavy cream |
3 tablespoons butter |
1/4 teaspoon pepper |
1 cup freshly grated pecorino romano cheese |
Directions:
1. Prepare pasta according to package directions.
2. Meanwhile, sauté ham in hot oil in a large skillet over medium heat 2 minutes or until lightly browned and crisp. Add shallots; sauté 1 minute. Add mushrooms and garlic, and cook, stirring often, 2 minutes or until mushrooms are tender. Stir in wine, and cook 5 minutes or until reduced by half.
3. Add peas, next 4 ingredients, and 1/2 cup cheese, stirring until cheese begins to melt and cream begins to thicken. Stir in hot cooked pasta, and toss until coated. Serve immediately with remaining 1/2 cup cheese.
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