Straw and Hay
Pasta, light cream, Romano cheese... did I mention prosciutto, mushrooms and peas?
Servings: 6
Ingredients
- 6 tablespoons unsalted butter
- 3 tablespoons diced shallots
- 1 12-ounce can sliced mushrooms, drained
- 1/3 pound prosciutto, diced thick sliced
- 1 teaspoon freshly ground black pepper (FGBP)
- 1.5 teaspoons salt
- 1 cup green peas
- 8 ounces linguine or spaghetti
- 8 ounces spinach linguine or spaghetti
- 1.5 cups light cream
- 2 tablespoons Romano cheese (optional)
Instructions
- The two kinds of pasta will cook at different rates. So, begin boiling water in two separate pots.
- In a large sauté pan, melt half the butter over medium-low heat, add the shallots and cook for 2-3 minutes. Increase the heat to medium-high, add the mushrooms and cook for another 3 minutes.
- Add the prosciutto, FGBP, and half a teaspoon of the salt and cook for 2 minutes. Then, fold in the peas and cook until they are softened, about three minutes.
- Add a half teaspoon of salt to each pot of pasta water and add the spinach pasta to one pot and the regular pasta to the other. Cook each until al dente.
- Add the remaining butter to the prosciutto mixture and follow with the cream after the butter melts. Bring to a boil for about 1-2 minutes and stir in the Romano cheese. Add one-third to one-half a cup of pasta water from each pot to the saucepan. (2/3 to 1 cup total.) Mix thoroughly for about a minute and remove from heat.
- Drain the pasta when it is al dente and transfer to a large bowl. Mix in the sauce and serve immediately with grated Romano cheese on the side.
Notes
Suggested wine pairings: Alberiño, Pinot Grigio or Pinot Gris.