Recipe
Bold BourbonRidge® Ham Straw and Hay Pasta with Spring Vegetables
Ingredients
36oz
Product: 11069 Bold BourbonRidge Smoked Uncured Ham, medium diced36oz
Fresh Spinach Pasta, prepared36oz
Fresh egg pasta, prepared32oz
Heavy cream24oz
Crimini mushrooms, quartered1bunch
Thyme, stemmed and chopped2
Fresh garlic1leaf
Bay leaf18oz
Onion , diced to taste
Fresh ground black pepper12oz
Product 15201 Boar's Head Parmigianno Reggianno, grated1
Fresh basil, chiffonade6oz
Butter12oz
Spring peas, blanched16oz
Pearl onions, peeled and roasted12oz
Fresh asparagus, cut and blanchedInstructions
- 01In a sauce pot, steep the cream with the onion, bay leaf, garlic, thyme and pepper
- 02Reduce by 1/3rd, strain and reserve
- 03Heat the blanching water and add a generous amount of salt
- 04Heat a saute pan over medium high heat and add the butter and then the mushrooms
- 05Bring to high heat and cook the mushrooms until they are soft and fully cooked
- 06Add the diced ham and toss until heated through
- 07Add the cream reduction and cook until combined and it starts to thicken
- 08Add the cooked and drained pasta to the cream sauce
- 09Combine the spring vegetables and add them to the pasta
- 10Check and adjust the seasonings
- 11Garnish with the basil
- 12portion the sauced pasta and grate the cheese over each bowl
- 13Serve
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