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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Translation: “straw and hay”. Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy. Ingredients:
6 tablespoons butter |
12 ounces mushrooms, trimmed and cut into 1/4-inch dice |
1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed) |
1 cup heavy cream |
1/2 cup slivered cooked ham |
salt |
fresh coarse ground black pepper |
6 ounces fresh spinach fettuccine |
6 ounces fresh fettuccine |
grated parmesan cheese |
Directions:
1. Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
2. Add in the peas; cover and cook on low heat 2 minutes.
3. Add in 1/2 cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
4. Add in ham; season with salt and pepper; take skillet off heat.
5. Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
6. Heat remaining 1/2 cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
7. Add the drained fettuccine; cook, stirring, until cream begins to thicken.
8. Add half the mushroom mixture and a sprinkle of grated cheese; toss.
9. Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.
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