Spring pea pasta with bay shrimp and sweetheart ham
by Chef Jason French of Ned Ludd in Portland, Oregon
Ingredients – Serves 4
1 box spaghetti or capellini
1/2 cup olive oil
2 cloves garlic, peeled and sliced
small pinch of chili flake
4 slices Olympia Provisions Sweetheart Ham, cut into bite-sized pieces
splash of Oregon Riesling
½ pound shelled peas, frozen may be substituted
1/2 cup of cream
1 pound fresh Oregon Bay Shrimp
1/2 cup grated Oregon hard cheese
2 lemons zested
1 bunch parsley finely chopped
1/2 cup Oregon hazelnuts chopped
Place water in a large pasta pot, season generously with salt and boil. While waiting, mix the lemon, parsley and hazelnuts and set aside. Take a few sips of Riesling. When ready, add the pasta to the boiling pot of salted water.
Heat the olive oil in a large sauté pan, add the garlic and chili flake and cook until fragrant and the garlic is lightly toasted but not too brown. Add the ham and cook briefly, just a minute or two. Add the Riesling and bring to a boil.
Add the peas and cream and return to a boil before reducing the heat and continuing to cook for a few minutes. Turn the heat off and take a few sips of Riesling.
When the pasta is al dente, or still slightly firm to bite, drain and add to the sauté pan. Turn the heat back on and cook, stirring, for an additional 3-4 minutes. Add the shrimp and cheese and stir well to heat through and combine with the other ingredients. Divide evenly and garnish with the hazelnut/lemon/parsley and of course more Oregon Riesling.
Pair it with Oregon Riesling
If you don’t drink your whole bottle of wine while cooking (as Jason nearly suggests), you’ll be rewarded by this pairing. An off-dry Oregon Riesling matches and accentuates so many flavors in his dish. The sweetness of the peas, ham and cream base will be balanced by a crisp acidity, while the lemon and parsley garnish will draw out citrus and herbal notes natural to cool climate Riesling.