This pasta is easy to make and pairs well with the Piebald White from Two Twisted Posts Winery. It appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 4 ounces butter
- 7 ounce smoked ham steak, cut into small cubes
- 6 ounces fresh peas
- 4 cloves garlic, chopped
- 1 ½ T. flour
- ½ c. dry white wine
- 1 c. chicken stock
- 7.5 ounce tub cream cheese or cream cheese with chives
- ½ c. half and half
- 1 T. freshly minced basil
- 1 ½ T. freshly minced parsley
- ½ c. freshly grated parmesan cheese
- Salt and pepper to taste
- 1 lb pasta, cooked according to package directions, reserve 1 c. cooking water
Directions:
Step 1: In a large fry pan, melt the butter then add the ham, peas, and garlic.
Note that if you can not find fresh peas and want to use frozen, add 1 ½ c. frozen peas after the addition of the half and half.
Step 2: Saute the ham, peas, and garlic until the peas just begin to soften.
Step 3: Stir in the flour and stir well to cook. Deglaze the pan with the white wine then add the stock. Step 4: Bring to a simmer and add the cream cheese. Stir well to blend then add the half and half.
Step 5: Bring back to a simmer and stir in the herbs and the parmesan.
If the sauce seems thick, stir in a bit of the pasta water about a tablespoon at a time.
Step 6: Season with salt and pepper. Gently fold in the pasta and serve.
Makes 6 servings.
