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ingredients
Salt and pepper
1 pound egg tagliatelle
3 tablespoons EVOO
4 tablespoons butter
2 large shallots, chopped
2 large cloves garlic, chopped
1/4 pound mild ham, cut into 1/8-inch cubes
1/2 cup dry white wine
1/2 cup heavy cream
Freshly grated nutmeg
1/2 cup thawed frozen peas or blanched fresh peas
3 - 4 tablespoons chopped fresh tarragon
Grated parmgiano-reggiano, for tossing and topping
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1st Keep
 memphis
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