Paglia E Fieno

Translation: “straw and hay”. Depicted by the use of green and white fettuccine. Popular in the Emilia-Romagna region of Italy.

• Ready In: 50 mins
• Serves: 6

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 ½ 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 ½ 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.