RENO, Nev. (KOLO) - Reno Recipes’ chefs Jonathan Chapin and Daryl Butterfield show us how to make creamy smoked ham and pea pasta.

Ingredients:

1 cup peas

1 cup diced smoked ham

1 shallot chopped

3 cloves garlic chopped

1/4 cup heavy cream

1/4 cup Nevada Sunset Chardonnay

1/4 cup grated Swiss cheese

Salt and pepper

Mama Ray’s Seasoning

1/2 cup chicken broth

Fresh Linguine

1/4 cup pepperoncini

Directions:

Bring chicken broth to a boil and cook Linguine in broth; set aside.

In a large pan, start cooking shallot and garlic.

Add ham, pepperoncini and stir.

Add wine then reduce.

Add cream and seasoning.

Pull linguine from broth and add to sauce

Finish with a topping of Swiss cheese.

KOLO Cooks is sponsored by Blue Ribbon Butcher Shop .

See Full Page