Past with Lemon Cream and Prosciutto
• 2 tablespoons (¼ stick) butter
• 3 large shallots, minced
• ¾ cup low-salt chicken broth
• 1 cup whipping cream
• 2 teaspoons grated lemon peel
• 1 teaspoon grated orange peel
• ¼ teaspoon cayenne pepper
• 2 cups frozen green peas, thawed
• 2 tablespoons thinly sliced fresh mint leaves (or ½ teaspoon dried marjoram instead)
• 1 tablespoon fresh lemon juice
• 16 ounces penne pasta
• 12 thin slices prosciutto-browned and then chopped in small pieces
• freshly grated Parmesan cheese
• Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to ¼ cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
• Divide pasta among plates or bowls. Sprinkle prosciutto atop pasta and serve, passing Parmesan separately.
© Recipe courtesy of Bon Appétit, January 2003
DECEMBER WINE CLUB PAIRING:
Willamette Valley, Oregon
SILKY WINE STYLE
Driven by a tireless hunt for elusive sites, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. The inaugural vintage of Straight Shooter Chardonnay has heaps of character. After fermentation, 50% of the wine was matured in seasoned French oak for ten months prior to bottling. The wine expresses standout primary aromas of yellow fruits and citrus zest followed by meringue, nougat and lemon verbena notes.
“The palate is fruit-driven and balanced while also light on its feet. The pronounced Meyer lemon and Bosc pear characters are sustained by a vibrant acidity through the long finish.” – Filpe Ramirez, Winemaker
Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Chardonnay
Analysis: 13.2% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.
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