Our nod to the Virginia wine country and Thomas Jefferson's love of pasta.
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
Absolutely wonderful! I couln't find the strozzapreti pasta, so I used penne rigate.