Yellow and Green Fettuccine with Peas, Prosciutto, and Cream

Paglia e Fieno coi Piselli

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. Cook the fresh peas in boiling salted water until tender, about 15 minutes. Drain and set aside.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  3. 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