Bold BourbonRidge® Ham Straw and Hay Pasta with Spring Vegetables
Instructions
- In a sauce pot, steep the cream with the onion, bay leaf, garlic, thyme and pepper
- Reduce by 1/3rd, strain and reserve
- Heat the blanching water and add a generous amount of salt
- Heat a saute pan over medium high heat and add the butter and then the mushrooms
- Bring to high heat and cook the mushrooms until they are soft and fully cooked
- Add the diced ham and toss until heated through
- Add the cream reduction and cook until combined and it starts to thicken
- Add the cooked and drained pasta to the cream sauce
- Combine the spring vegetables and add them to the pasta
- Check and adjust the seasonings
- Garnish with the basil
- portion the sauced pasta and grate the cheese over each bowl
- Serve
