"Jefferson" Virginia Ham Pasta

Photo: Becky Luigart-Stayner; Styling: Annette Joseph

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

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes


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

Preparation

  1. 1. Prepare pasta according to package directions.
  2. 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. 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.  
Note:

We tested with Jefferson Vineyards Viognier.

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