One of my husband’s and my favorite things to do is cook together – although he’s been the one cooking more than I lately. I’ve been running around the state like a mad woman recently for work – and thank goodness for a great husband that can cook. I always say food taste better when you don’t have to cook it!
This recipe has become my husband’s “staple” meal. He can have it ready in no time and it taste so very good! He found this recipe on Food Network and decided to give it a try because it reminded him of a pasta dish from one of his favorite restaurants in Springfield, Zio’s.
Straw and Hay Pasta
From Wolfgang Puck, courtesy of Food Network
Photo from Food Network
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced onion
4 ounces prosciutto, julienne
1 cup heavy cream
Salt
Freshly ground black pepper
1 cup fresh peas, or frozen
6 ounces fresh egg fettuccine
6 ounces fresh spinach fettuccine
1/2 cup grated Parmesan
In a large stockpot, bring salted water to a rapid boil.
In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
What could be better than being in Georgia for a week in February? Nothing!
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