Pasta alla Medici
- 1 pound of Baia pasta
- 4 tablespoons of butter
- 1 small onion diced (about 3/4 cup)
- 1 tablespoon minced garlic
- ¾ cup frozen or fresh shelled peas
- 4oz of diced Heritage Maple Cured ham (about 1 cup)
- ¼ cup White Wine
- 1 ½ cups heavy cream
- ¾ teaspoon salt
- ½ teaspoon fresh cracked pepper
- ¾ cup grated Parmesan
Begin by cooking the pasta in a large pot per the directions on the box. We have been loving this recipe with our new Baia Sardinians pasta, but it also works great with rigatoni or orecchietti. Drain pasta and set aside.
While the pasta is cooking set a large sauté pan over medium-high heat. Add 2 tablespoons of butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and ham to the pan. Cook for another 2 minutes, being careful to watch the garlic so it doesn’t burn. Deglaze the pan by adding white wine and stirring well until the wine is nearly evaporated, about 20-40 seconds. This will free any delicious brown bits at the bottom of the pan and add complexity of flavor. Add the cream, peas, salt, and pepper to the pan. Turn down the heat to medium and let the cream reduce by half, 4 to 5 minutes.
Pour over your pasta in a large serving bowl and toss to combined and sprinkle with grated Parmesan.