Cold Spiral Pasta with Ham,Vegetables & Cream

Pairings

The ideal accompaniment for this delicious dish:

Chardonnay: Intense brilliant yellow color, complex mixture of tropical fruits, banana and custard apple with notes of hazelnuts and toffee in nose. Creamy and sour enough on the palate, where soft notes of fruit and vanilla stand out again.
Carménère: Dark purple color, expressive and intense in nose, full of black fruits, where blueberries and blackberries enhance, mixed with toasted notes of vanilla, Virginia tobacco and sweet spices.
Merlot: Brilliant ruby red color with low intensity, attractive bouquet and complexity. With a lot of red fruit and notes of raspberry and ripe cherry mixed with delicate aromas of dry flowers, tobacco, roses and vanilla. It has a lot of fresh fruit in the mouth.

Ingredients

  • 1 Package of Spiral Pasta (400 Gr.)
  • 150 Gr. Ham
  • 1 Tray Mushrooms
  • 1 tsp. Butter
  • 1 Cup frozen Corn
  • 2 Medium-sized Avocados
  • 1 Bunch Ciboulette
  • 2 Tbsp. Olive Oil
  • 2 Lemons
  • Cherry Tomatoes for decoration
  • 1 Can Cream
  • Salt and pepper

Preparation Time

15 Minutes

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Directions

At first, this dish would be thought to be best accompanied by a resistant and varied Chardonnay. However, the Merlot’s blackberries and blueberries merge perfectly with the Cream, Ham and Vegetables.

  1. Cook spirals as directed on package, strain and place under a jet of cold water.
  2. Cut the ham into strips and add it to the already the cooked and cold spirals.
  3. Cut mushrooms into slices and sauté in butter. Season with salt and pepper and then let cool down.
  4. Cook the corn in abundant water, strain and cool.
  5. Cut the avocados into small squares and mince the ciboulette finely; add everything to the spirals and season with salt, pepper, olive oil and lemon juice.
  6. Mix everything very well and decorate with cherry tomatoes.
  7. Serve immediately.