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"Jefferson" Virginia Ham Pasta

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.

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

How to Make It

  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.

  4.  

Cook's Notes

We tested with Jefferson Vineyards Viognier.