Ham and Basil Pasta with Cream Sauce

Hey, y'all! Sorry I haven't written in a little while. I've actually been cooking up a storm. I have lots of recipes to share with you. Let's do them one at a time, though, shall we?

So, I had the girls over the other night for our book group. We do talk about "the book", but it's mostly an excuse to get together and eat and talk. That's what girls do best!

Now, here's the story of this pasta..."Here's the story....of a lovely pasta..." (cue music) - JUST KIDDING. But seriously, I was at Panera Bread when I smelled this smell that was not only delicious, but it totally reminded me of a recipe I used to make like 20 years ago. I learned it in high school. For the life of me, I could not remember what it was. It came a piece at a time. First, I realized it was pasta. Then, the ham and basil. Then parmesan. Then mushrooms, and on and on like that. It took me about a day of mind probing to even begin to recall the recipe, but it did finally come together. I think this version is a bastardized version of what I once knew, but it turned out pretty good, so ... whatever. I warn you - it's a bit complicated - not HARD, just complicated and it takes a bit of time. AND, the recipe easily feeds 10, so feel free to cut it down to size.

Ham and Basil Pasta with Cream Sauce
(makes 10 servings)

Ingredients:
2 Tbsp olive oil (or any oil you like the flavor of)
4 cloves garlic, minced
4 cloves shallot, minced
8 Tbsp Butter (separated out into 6 Tbsp and 2 Tbsp)
1 Tbsp Flour
1 cup dry white wine or chicken stock (depends on your taste – I completely left this out and it still turned out great)
2 cups heavy cream (Don't substitute a lighter milk product here unless you REALLY know your way around creams and sauces. Only heavy cream thickens when simmered. Other milk products will separate or react in other undesirable ways, so you'd have to be very confident about your alternative method of thickening the sauce).
2 packages sliced mushrooms (20 oz)
1 ½ cup peas (cooked, but not overcooked or mushy)
25-30 leaves fresh basil, chopped (you can’t have too much)
8 to 12 oz cooked ham, chopped into small squares or cubes
2 – 12 oz. packages of farfalle (or your favorite pasta)
2 cups fresh grated parmesan (you can substitute some (preferably not all) of the processed stuff in the green can, too. It’s actually not bad in this)
Salt and pepper to taste

Directions:
NOTE: It’s probably a good idea to prepare everything ahead of time (chop garlic and shallots, chop ham, grate cheese, chop basil, etc.)
1. Heat water for pasta and cook the pasta according to the package directions while you do the rest of the stuff in the recipe.
2. Cook peas according to directions (don’t overcook. You don’t want them to be mushy). Set aside.
3. Heat 2 Tbsp. olive oil in a pan. Add ham. Sautee on high heat until slightly browned (stirring often). Set aside.
4. Heat cream in heavy bottom large saucepan or pot, over very low heat. Let it simmer for about 20 minutes or until slightly thickened, stirring occasionally. (DO NOT LET IT BOIL – JUST A VERY GENTLY SIMMER. Boiling will cause it to separate).
5. While heating cream in a separate pan, place garlic, shallots, and 6 Tbsp butter in another pan and cook over low/medium heat for about 2 to 3 minutes, stirring often. Remember, garlic burns really easily! Add 1 tbsp flour and stir. Cook for 2 minutes, stirring often. This will cook the flour taste out of the mixture. Add chicken stock or wine to the garlic butter mixture and let it reduce over low heat for about 15 to 20 minutes. – I completely forgot to add the chicken stock or wine and it turned out fine anyway. I think it just gives it more flavor, which I made up for later by adding extra salt.
6. Add chicken stock mixture to cream. Stir. Cook over very low heat for about 2 minutes or until thickened (stirring often)
7. If you have another (very large) pan for sautéing, then get that out now. Otherwise, if you’re like me and have only one large fantastic pan (we’ll call that “pan A”), then move the cream sauce mixture to another pan (we’ll call that…you guessed it, “pan B”) and wipe the cream out of pan A. We will use that large and fabulous pan A to sauté the mushrooms. Place 2 Tbsp butter and all of the mushrooms in the large pan and sauté until cooked, stirring occasionally (about 3 to 5 minutes). The length of time really depends on how you like your mushrooms. Add salt and pepper to taste while cooking (black pepper goes great with mushrooms).
8. In whichever pot is biggest, combine cooked pasta, cream sauce mixture, ham, peas, basil, mushrooms (including their sauce in the pan), and parmesan. Stir it all together and add salt and pepper to taste.

INCIDENTALLY – processed parmesan cheese is actually great in this recipe, if you use it to supplement the fresh stuff. I wouldn’t go all processed, although it would taste fine. Fresh stuff really adds a lot. You can sprinkle the processed stuff on top, or add some in to the pasta mixture to taste.