Rating: 5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Inspired by, among others, Dean Maupin
Recipe by Southern Living April 2012

Gallery

Becky Luigart-Stayner; Styling: Annette Joseph

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions.

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  • 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.

Chef's Notes

We tested with Jefferson Vineyards Viognier.

Source

Keswick Hall at Monticello

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