Jefferson Virginia Ham Pasta

• 2 (8.8-oz.) packages strozzapreti pasta
• 1/4 pound country ham, cut into 1/8-inch-thick strips (about 3/4 cup)
• 2 tablespoons olive oil
• 3 shallots, thinly sliced
• 8 ounces assorted wild mushrooms, sliced
• 1 garlic clove, thinly sliced
• 1 cup Viognier or dry white wine
• 1/2 cup frozen sweet peas
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup heavy cream
• 3 tablespoons butter
• 1/4 teaspoon pepper
• 1 cup freshly grated pecorino Romano cheese

1. Prepare pasta according to package directions.
2. Meanwhile, saute ham in hot oil in a large skillet over medium heat 2 minutes or until lightly browned and crisp. Add shallots; saute 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.
3. 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.
4. We tested with Jefferson Vineyards Viognier.

pasta, country ham, olive oil, shallots, wild mushrooms, garlic, white wine, frozen sweet peas, parsley, heavy cream, butter, pepper, freshly grated pecorino

Taken from www.myrecipes.com/recipe/jefferson-virginia-ham-pasta (may not work)