Fennel Spiced Ham and Mushroom Pasta


8 ounces linguine, cooked al dente
1 Tbsp. olive oil
1 Tbsp. butter
½ onion, sliced lengthwise
6 cloves garlic, slivered
~2 cups sliced mushrooms
2 large leaves Swiss Chard, chop the stems and leaves separately
1 cup diced smoked ham
1 tsp. mustard powder
¼ tsp. fennel seeds, crushed
½ cup half and half
Chopped fresh parsley
Generous amount of cracked pepper
Salt to taste
½ cup Pecorino Romano, grated

Source: mjskitchen.com


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