Yellow and Green Fettuccine with Peas, Prosciutto, and Cream

Name: Yellow and Green Fettuccine with Peas, Prosciutto, and Cream (Paglia e Fieno coi Piselli)
Total time: 45 min
Yield: Serves 4 people
Cuisine: Italy
Ingredients: ½ cup Parmigiano-Reggiano, freshly grated; Salt; ¼ cup yellow onion, finely chopped; 6 ounces green spinach fettuccine, dry weight; 4 ounces prosciutto, sliced ⅛-inch thick and cut into ¼-inch wide strips; 6 ounces fettuccine, dry weight; 1 cup heavy cream; Freshly ground black pepper; 12 ounces fresh shelled peas (about 1 ¾ pounds peas in the pod) or 12 ounces frozen peas, thawed; 4 tablespoons butter

Paglia e Fieno coi Piselli

Preparation info

Serves
4
people

Difficulty
Easy
Ready in
45 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This dish is named Paglia e Fieno, which means straw and hay, because of the green and yellow fettuccine. It is a very elegant dish which is also sometimes made with mushrooms instead of peas, as in the following recipe.

Ingredients

12 ounces fresh shelled peas (about 1 ¾ pounds peas in the pod) or 12 ounces frozen peas, thawed
Salt
4 tablespoons

Europe
Italy
Main course
Pasta
Mediterranean

Method

Cook the fresh peas in boiling salted water until tender, about 15 minutes. Drain and set aside.
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Put the butter in a 10-inch skillet and place over medium low heat, add the onions and Sauté until they turn a rich golden color, about 5 minutes. Add the prosciutto an