Ingredients
- 1 pound Leftover Smithfield spiral ham slices, diced1 pound
- 1 pound Farfalle pasta1 pound
- 3 tablespoons Unsalted butter3 tablespoons
- 1 Small yellow onion, diced 1
- 1 pound Cremini mushrooms, sliced1 pound
- 1/2 cup White wine 1/2 cup
- 1 cup Frozen peas 1 cup
- 3 cup Heavy cream3 cup
- 1 cup Parmesan cheese, grated1 cup
- 3 tablespoons Fresh tarragon, minced3 tablespoons
- 1 1/2 cups Gruyère cheese, shredded 1 1/2 cups
- 1 cup Seasoned breadcrumbs1 cup
Instructions
Preheat oven to 350 degrees
Cook pasta according to package instructions, drain, and rinse with cold water to stop the cooking
While the pasta is cooking, heat a large sauté pan over medium high heat
Add 1 tablespoon of butter to the pan and cook the ham until golden brown
Remove the ham from the pan, add the remaining butter to the pan, and sauté the onions and mushrooms until cooked through, add the wine, and reduce the liquid by half
While the vegetables are cooking, bring the heavy cream to a boil, whisk in the Parmesan cheese, reduce the heat, and simmer for about 5 minutes
In a large mixing bowl, combine the ham, mushrooms and onions, pasta, heavy cream mixture, peas and tarragon and mix well
Transfer the mixture to a large baking dish
Combine the breadcrumbs and Gruyère and top the casserole evenly with the mixture
Bake the casserole for about 25 minutes, or until golden brown and bubbly
Serve immediately
