Virginia Ham And Peanut Pasta Toss

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Virginia Ham and Peanut Pasta Toss is a classic Carbonara gone wild–hog wild, that is! Nothing represents the flavor and tradition of the Commonwealth like Virginia Country Ham and Virginia peanuts. Balancing these savory ingredients with sweet green beans and a creamy gouda fondue creates a pasta dish that satisfies and delights the palate. Recipe by: Mark Bratton (Christiansburg, VA)

Ingredients

  • 4 lb. Barilla Linguine
  • 4 oz. minced shallots
  • 3 oz. minced garlic
  • 4 cups white wine
  • 2 Tbsp. chicken base
  • 6 cups water
  • 4 oz. cornstarch
  • 1/2 cup white wine
  • 6 cups heavy cream
  • 2 lb. shredded Gouda cheese
  • 4 oz. grated Parmesan cheese
  • 1 tsp. black pepper
  • 6 oz. roasted unsalted Virginia peanuts
  • 2 oz. peanut oil
  • 1 tsp. honey
  • pinch kosher salt
  • 3 lb. bias cut French green beans
  • 12 oz. olive oil
  • 3 lb. julienned Virginia country ham
  • 1 1/2 lb. roasted, coarsely chopped unsalted Virginia peanuts
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. chopped fresh sage
  • 1 Tbsp. chopped fresh chives
  • 24 pieces split baby carrots

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.

Step 2

To make the fondue: In a large sauce pot, combine the shallots, garlic, 4 cups wine, chicken base, and water over medium-high heat. Bring to a boil and lower to a simmer. Continue to simmer and reduce the volume by 2/3.

Step 3

Combine the 1/2 cup wine with the cornstarch. Stir the cornstarch slurry in to thicken the reduced liquid. Add the cream, cheeses, and pepper; bring back to a simmer. After the cheese has melted, puree using an immersion blender or food processor until creamy. Ensure that a temperature of 165°F has been reached. Transfer the fondue to a serving dish and hold at 140°F or higher for service.

Step 4

Lightly steam the green beans; cool them in ice water and set aside.
To make the peanut garnish: Combine the peanuts, oil, honey, and salt in a food processor or blender. Puree until creamy, about 90 seconds to 2 minutes. Transfer to a container with a lid.

Step 5

For each serving, to order: Reheat 1 1/3 cups linguine in simmering water.
Saute 2 oz. ham with 1 Tbsp. oil until slightly golden. Add 1 oz. nuts and cook for 2 minutes. Add 2 oz. beans, the drained pasta, and 4 oz. cheese fondue. Sprinkle with herbs and stir to heat through.

Step 6

Garnish each plate with a brush of the peanut garnish. Twirl the pasta into a haystack opposite the garnish. Sprinkle with additional herbs and 1 split carrot.

Recipe Type: Tags: , , ,
Chef Recommended Cuts
  • Fettuccine
  • Linguine
  • Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 1132
Calories from Fat 657
% Daily Value*
Total Fat 73g
112%
Saturated Fat 26g
130%
Trans Fat 0g
Cholesterol 153mg
51%
Sodium 1260mg
53%
Total Carbohydrate 79g
26%
Dietary Fiber 13g
52%
Sugars 9g
Protein 39g
78%

Vitamin A 58%
Vitamin C 15%
Calcium 42%
Iron 26%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.