Egg Tagliatelle with Ham and Peas

I got this recipe out of a Rachel Ray magazine. It was pretty fast and really easy!

The cheese and the tarragon were a little strong, so if you don't like one of those I would suggest maybe switching them out for something else. Maybe Parmesan and rosemary? Also, we couldn't find any egg tagliatelle at the store we were at, so we used egg fettuccine.

I went with slightly less pasta than the recipe called for and slight more peas and ham and it turned out just right. Don't be afraid to alter this the way you like!

Salt and pepper, to taste
1 lb egg tagliatelle
3 Tbsp extra virgin olive oil
4 Tbsp butter
2 large shallots, chopped
2 large cloves garlic, pressed
1/4 lb ham, cubed
1/2 cup dry white wine
1/2 cup heavy cream
Freshly grated nutmeg
1/2 cup peas
3-4 Tbsp chopped fresh tarragon
Grated parmigiano-reggiano

• Bring a pot of water to a boil, add salt, and cook pasta until al dente. Drain and set aside.
• Meanwhile, heat olive oil over medium heat.
• Add buter and melt until foaming.
• Add shallots and garlic, cook for about two minutes.
• Season with salt and pepper.
• Add ham and cook until lightly browned, about 2-3 minutes.
• Stir in wine and cook until reduced by half.
• Stir in cream and season with nutmeg.
• Stir in peas and tarragon.
• Remove from heat.
• Add pasta and cheese to the ham mixture and toss together.
• Season with salt and pepper, top with more cheese.
• Serve and enjoy!