Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Ingredients
2 cups heavy cream
1 cup chicken broth
24 oz sliced mushrooms
3 cups frozen peas
6 cloves garlic
1/2 cup extra virgin olive oil
8 oz ham (Black Forest if possible), julienned
1/2 cup chopped parsley
16 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Ingredients
3 cups heavy cream
1 1/2 cups chicken broth
36 oz sliced mushrooms
4 1/2 cups frozen peas
9 cloves garlic
3/4 cup extra virgin olive oil
12 oz ham (Black Forest if possible), julienned
3/4 cup chopped parsley
24 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Procedures
- HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.
- RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
- REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine.
- TRANSFER to large serving platter. Garnish with chopped parsley and serve.
Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.