Straw and Hay

Paglia e Fieno (if you’re wondering how to pronounce this it sounds like PAHL-ya eh FYAY-no)

Ingredients

• 1/2 lb spinach linguine or taglietelle, cooked
• 1/2 lb egg linguine, cooked (sometimes you can find “straw and hay” packaged together)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup sliced organic cremini mushrooms
• 1 cup organic peas
• 1 pint heavy cream
• 1/2 cup freshly grated parmesan
• Salt and pepper
• Chopped fresh Italian parsley (for garnish)

Directions

In a sauce pan heat the butter and oil over medium heat. When the butter has melted and is frothy add the onion. Let the onion saute until wilted and fragrant, about 3-5 minutes.

Next stir in the cremini mushrooms and let them cook with the onion for a minute or two. Next add the garlic and let it cook for just a minute.

Stir in the heavy cream and turn down the heat to medium low. Let the cream simmer for a few minutes until it’s thickened slightly. Then stir in the peas.

Season the sauce with salt and pepper, and a pinch of red pepper flakes for a little bite to the sauce.

Pour the sauce over the cooked pasta and toss gently. To serve family style, transfer the pasta to a baking dish and sprinkle the top with the parmesan cheese. Or plate on individual plates and top with the parmesan cheese.

Turn the oven broiler on high and set the baking dish (or plates) in the center of the oven. Let the parmesan on top brown and then remove from the oven. Let the pasta sit for a few minutes before serving. Dust with chopped fresh Italian parsley.

Prepared traditionally with the spinach and egg pasta, you can certainly substitute a whole grain or brown rice pasta. It will still be delicious.

Serves 4-6

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