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Straw and Hay Pasta
Serves 4
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Ingredients:
| 1 tablespoon olive oil |
| 1 tablespoon butter |
| 1 clove fresh garlic, minced |
| 1/2 cup finely minced onion |
| 1 1/2 cups cooked ham, julienne sliced |
| 2 cups half and half, or 1 can evaporated milk |
| Sea salt, to taste |
| Freshly ground black pepper, to taste |
| 1 cup defrosted frozen peas |
| 8 oz fresh egg fettuccine |
| 8 oz fresh spinach fettuccine |
| 3/4 cup grated Parmesan |
Directions:
- In a large stockpot, bring salted water to a rapid boil. Cook the pasta to al dente. Drain.
- In a large sauté pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and garlic and sauté until translucent, but not browned, about 1 minute. Add the ham and cook 2 more minutes, stirring. Add the half and half or milk 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.
- Add the pasta to the sauce and return to the heat. Toss well and season with salt and pepper to taste. Finish with parmesan and more cracked black pepper.
| Course: | Side |
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