Paglia E Fieno

Name: Paglia E Fieno
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

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

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Ready In:: 50mins
Ingredients:: 10
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

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.