Our nod to the Virginia wine country and Thomas Jefferson's love of pasta.
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
How to Make It
Prepare pasta according to package directions.
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.
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.
We tested with Jefferson Vineyards Viognier.
Keswick Hall at Monticello
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