Cheesey Béchamel Pasta with Ham & Tarragon

 

Photo Credit to oprah.com

The rich sauce in this Pasta dish is a full flavour spin on traditional Béchamel. Fresh Tarragon really ties this dish together giving a fresh "Je ne sais quoi" taste. Without the Tarragon the sauce tastes a lot like scalloped potatoes with bacon. Becasue of the Dairy used, and the Ham accent, I jokingly refer to this dish as "Cow & Pig Married in Vegetable Garden Pasta".


Serves 4-5.

Vegetarian? NO
easily converted to vegetarian alternative

Other Ingredients

• Penne or Equivalent Pasta

Béchamel Ingredients

• ¼ cup butter
• 1 large shallot (or small white onion) - minced
• ¼ cup (about 4 thick lunch slices) of chopped Black Forest Ham slices (or your favourite smoked ham)
• ¼ cup flour
• 2 ½ cups milk ***if not using wine, add ¼ cup milk to this amount (total of 2 & 3/4 cups of milk)***
• 1 Tb tarragon - roughly chopped
• ½ cup of shredded cheese - mild cheddar or monterey jack are best
• Pepper to taste

Optional Ingredients

• ¼ cup white wine - optional ***if not using wine, substitute this wine quantity for ¼ cup milk***
• Salt (only add salt if you are not using Ham or another salty meat)
• Zucchini - can be used in place of meat for a Vegetarian alternative.

Photo Credit to wikihow.com

Directions

1. Heat a saucepan over medium heat, sauté shallot until glossy (about 2 minutes).  
2. Add in chopped Black Forest Ham or equivalent smoked ham.
3. Heat a saucepan over medium heat and add the butter.
4. Whisk in the flour and cook until thickened.  
5. Add milk and whisk until smooth.  
6. Bring the liquid to a boil and reduce to a simmer.  
   Simmer approx 20 minutes or until the sauce is of a coating consistency (this will make sure the flour is cooked so it doesn't taste starchy). 
7. While Béchamel is reducing, start Pasta in salted water.
8. Remove the sauce from the heat and stir in chopped tarragon.  
9. Season to taste with pepper/salt.
   

ENJOY!