It’s been a while since our last post. Life interfered and then COVID came on the scene and then life interfered again. But we made this dish (inspired by our friends the Fallons of New Hampshire) a few weeks ago, and we think it’s so good that we’re posting it for our subscribers, whomever is left, that is.

Fusilli Falloni

Serves 4

INGREDIENTS:

1 lb fusilli

2 packs of Boursin 

2&1/4 cups diced ham, (2 slices ham about 1/3 to 1/2 inch thick, approximately 1 lb)

2&1/4 cups frozen peas (note)

Extra virgin olive oil

Pecorino – Romano cheese and fresh ground black pepper for serving 

PROCEDURE:

1. Bring a large pot of water to a boil
2. Bring the Boursin to room temperature 
3. Lightly brown the diced ham in olive oil, remove and set aside 
4. Mash the Boursin with a fork
5. When the water comes to a rolling boil, salt it and add the fusilli, cook for recommended time. Taste for doneness and add the peas for about 2 minutes more.
6. Drain pasta and peas and add to large bowl.
7. Toss with a few splashes of olive oil then add 1/2 the Boursin add the ham and toss some more, add the rest of the Boursin and toss again. As your tossing keep adding splashes of olive oil to prevent clumping of the Boursin 

Note, one diner suggested that all of the peas  (10oz.) be added in step 5.