Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 6 to 8 servings

Our nod to the Virginia wine country and Thomas Jefferson's love of pasta.

How to Make It

Step 1

Prepare pasta according to package directions.

Step 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.

Step 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.

Step 4

 

Chef's Notes

We tested with Jefferson Vineyards Viognier.

Keswick Hall at Monticello

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