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Bold BourbonRidge Ham Straw and Hay Pasta with Spring Vegetables



  1. In a sauce pot, steep the cream with the onion, bay leaf, garlic, thyme and pepper
  2. Reduce by 1/3rd, strain and reserve
  3. Heat the blanching water and add a generous amount of salt
  4. Heat a saute pan over medium high heat and add the butter and then the mushrooms
  5. Bring to high heat and cook the mushrooms until they are soft and fully cooked
  6. Add the diced ham and toss until heated through
  7. Add the cream reduction and cook until combined and it starts to thicken
  8. Add the cooked and drained pasta to the cream sauce
  9. Combine the spring vegetables and add them to the pasta
  10. Check and adjust the seasonings
  11. Garnish with the basil
  12. portion the sauced pasta and grate the cheese over each bowl
  13. Serve