Paglia E Fieno

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons butter
• 12 ounces mushrooms, trimmed and cut into 1/4-inch dice
• 1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed)
• 1 cup heavy cream
• 1/2 cup slivered cooked ham
• salt
• fresh coarse ground black pepper
• 6 ounces fresh spinach fettuccine
• 6 ounces fresh fettuccine
• grated parmesan cheese

Recipe

• 1 heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
• 2 add in the peas; cover and cook on low heat 2 minutes.
• 3 add in ½ cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
• 4 add in ham; season with salt and pepper; take skillet off heat.
• 5 meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
• 6 heat remaining ½ cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
• 7 add the drained fettuccine; cook, stirring, until cream begins to thicken.
• 8 add half the mushroom mixture and a sprinkle of grated cheese; toss.
• 9 spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.