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

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.

4  Servings