Paglia e Fieno (Straw and Hay Pasta)
INGREDIENTS
·
6
oz. spinach fettuccine
·
6
oz. regular fettuccine
·
2
Tbsp. butter, melted
·
1
Tbsp. olive oil
·
200
gms. (7 oz.) prosciutto, diced
·
1
cup heavy cream, warmed in a microwave
·
1
cup frozen peas, thawed
·
2
cups Parmesan cheese, grated
·
Freshly
ground black pepper
·
1/4
- 1/3 cup 3% milk, or to desired consistency, warmed
INSTRUCTIONS
1. Add water and salt to
a large pot of water and bring to a boil. Cook pasta according to package
directions. The different pasta may need different lengths of time, just add one
sooner than the other that needs longer to cook. Cook to al dente. Drain and
toss with 2 Tbsp. butter.
2. While the pasta
cooks, in a large saute pan over medium-high heat, add the olive oil and cook
the prosciutto until crisp. Place on paper towels and drain off fat.
3. Add back the meat and
then the cream, peas, pepper, and half the Parmesan cheese. Cook until heated
through but not boiling. Add the noodles and remaining cheese and stir. Add the
milk until desired consistency. Serve with more freshly ground black pepper.
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