Sage Varieties: Pasta with Cream, Ham, Mushrooms and Sage

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<em>Serves 2 to 4</em>
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<p>• 2 tablespoons butter<br />
• 1/2 sweet onion (preferably Vidalia), chopped<br />
• 2 cloves garlic, minced<br />
• 1 cup mushrooms, sliced<br />
• 1/2 cup ham, cut into 1/2-inch cubes<br />
• 1/2 cup heavy cream<br />
• 2 tablespoons fresh sage leaves, chopped<br />
• 4 cups cooked pasta, preferably farfalle<br />
• 1/2 cup fresh Parmesan, grated<br />
• Coarse salt and black pepper</p>
<p>1. In a deep pot, melt butter. Once melted, add the onions. Soften over a medium-low heat for five minutes, or until light brown and soft. </p>
<p>2. Add garlic and mushrooms. Cook for a few more minutes, until softened. Stir in ham and cream. Cook until warmed through.</p>
<p>3. Add the pasta and sage. Cook a few more minutes, or until sauce has thickened slightly. Stir in Parmesan. Salt and pepper to taste and serve immediately.</p>
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<em>Caleb Melchior studies landscape architecture at Kansas State University in Manhattan, Kansas. When not working in the design studio, he writes about food and works in the garden.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/sage-varieties-growing-tips-recipes.aspx”>
<strong>Sage Varieties: Growing Tips and Recipes</strong>
</a>.</p>