Jefferson" Virginia Ham Pasta

Ingredients

• 3 tablespoons butter 
• 0.3 pound country ham cut into 1/8-inch-thick strips ( 3/4 cup)
• 0.3 cup flat-leaf parsley fresh coarsely chopped
• 1  garlic clove thinly sliced
• 0.3 cup heavy cream 
• 8 ounces mushrooms wild assorted sliced
• 2 tablespoons olive oil 
• 17.6 oz strozzapreti pasta 
• 0.5 cup peas sweet frozen
• 1 cup pecorino romano cheese freshly grated
• 0.3 teaspoon pepper 
• 3  shallots thinly sliced
• 1 cup viognier dry white

Equipment

• frying pan

Directions

1. Prepare pasta according to package directions.
2. Meanwhile, saut ham in hot oil in a large skillet over medium heat 2 minutes or until lightly browned and crisp.
3. Add shallots; saut 1 minute.
4. 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.
5. 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.
6. Serve immediately with remaining 1/2 cup cheese.