Hay and Straw Pasta
This recipe is a nod to simplicity, beauty, and the little joys of good food shared with the people you love
Ingredients
- 8 oz Spinach Fettuccine the "straw" - I have substituted zooddles for this or bucatini pasta
- 8 oz Regular Egg Fettuccine the "hay"
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1 cup Parmesan freshly grated + more for serving
- 1 cup frozen Peas thawed
- 2 cloves Garlic minced
- Salt and Pepper to taste
- Diced Prosciutto or Ham optional, for a more savory version
Instructions
- Bring a large pot of salted water to a boil
- Cook both types of fettuccine together according to package directions until al dente
- Reserve ½ cup of pasta water, then drain the pasta
- In a large skillet, melt butter over medium heat
- Add minced garlic and cook until fragrant (about 1 minute)
- Stir in the heavy cream and warm it gently, allowing it to thicken slightly
- Stir the peas into the cream sauce, then sprinkle in the Parmesan cheese. Stir until the sauce is creamy and smooth (If the sauce gets too thick, loosen it with a splash of reserved pasta water)
- Toss the cooked pasta into the sauce, stirring gently to coat every strand.
- Season with salt and black pepper to taste. (Optional: Stir in diced prosciutto or ham if you want a heartier version)
- Plate immediately and sprinkle with extra Parmesan if you like. Best enjoyed fresh and warm!