Prep 30 mins
Cook 20 mins
Translation: “straw and hay”. Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy.
- 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
- fresh coarse ground black pepper
- 6 ounces fresh spinach fettuccine
- 6 ounces fresh fettuccine
- grated parmesan cheese
- 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.
- Add in the peas; cover and cook on low heat 2 minutes.
- Add in ½ cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
- Add in ham; season with salt and pepper; take skillet off heat.
- Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
- Heat remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
- Add the drained fettuccine; cook, stirring, until cream begins to thicken.
- Add half the mushroom mixture and a sprinkle of grated cheese; toss.
- Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.