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Ingredients

• 1 pound of multigrain spaghetti (I recommende Barilla Plus)
• 3 cups of pistou forestier (recipe follows)
• 1/3 cup crme frache
• 1/2 cup reserved pasta water
• 6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows)
• 20-30 herb chips (recipe follows)
• A drizzle of truffle oil
• 2. In the bottom of a large bowl, stir together the pistou forestier, the crme frache, and 1/4 cup of the reserved pasta water. Add the spaghetti, and toss. At this point, you will probably need to add another 1/4 cup of pasta water
• 
• 3. Delicately mound the Multigrain Spaghetti with Pistou Forestier in a large serving bowl. Drizzle lightly with truffle oil. Arrange the crisp slabs of jambon de Bayonne all around the pasta like a crown, and scatter the herb chips all

• Pistou Forestier

• - makes 3 cups -

• Ingredients

• 12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced
• 3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup
• 1 teaspoon herbes de Provence
• 2 shallots, roughly chopped or sliced
• 2 cloves garlic
• 2 tablespoons chopped toasted walnuts
• 1 tablespoon packed fresh flat leaf parsley leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon packed fresh sage leaves
• 1 tablespoon dry white wine
• 1/3 cup Parmigiano Reggiano cheese
• Salt and pepper
• 6 thin slices of jambon de Bayonne, Prosciutto, or Serrano ham (about 4 ounces)
• 15 leaves of sage
• 15 leaves of flat leaf parsley
• Vegetable oil for frying
• Salt

Description

Serious Eats