This simple Straw and Hay Pasta with Prosciutto is as pretty as it is delicious! As a bonus, it’s also super quick and easy.
Italian in origin, this Paglia e Fieno is a melange of spinach and plain pasta, peas and prosciutto tossed in a delectable Parmesan cream sauce.
Straw and Hay Pasta
This Straw and Hay Pasta, AKA Paglia e Fieno, recipe is from my mom, and I know exactly why she liked it. The commingling of the green and cream fettuccine noodles have a lovely aesthetic appeal. As an artist, she always wanted our plates to be as beautiful as they were tasty. She served our meals on solid color plates and we sat around our dining room table covered with beautiful, rich deep hued tablecloth.
Our family dinners started at 6 PM, right after the 5:30 national news. When I was in high school, my mom went back to college to get her MFA and pasta dinners appeared more frequently on our table. They came together quickly, but were never dull. Adding different veggies, meats and cheeses prevented any monotony. With its al dente pasta, garlic and onions, salty prosciutto, plus peas in a creamy sauce, this straw and hay pasta with prosciutto met those criteria.
Get Your Children in the Kitchen with an Easy Dinner Recipe
I used fresh pasta as I had trouble finding dried spinach fettuccine. You are welcome to use fresh or dried pasta, two colors or just one. If you’re not a fan of peas, add another veggie (just cook it first). This dish goes from stove top to plate in no time at all…and allows for more family time around the table. After all, isn’t that what our Sunday Supper mission is all about?
And make sure to invite your children to be a part of the meal making process. With supervision, even a young child can pour a handful of salt into the pasta water, stir the pasta, measure out the peas. They are much more likely to try new foods when they participate in the preparation. And this pasta is such an easy dinner recipe. Now if only I could back track and work with my picky husband!
Straw and Hay Pasta
Adapted from Wolfgang Puck
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Entree, Pasta
- Method: Saute, Boil, Simmer
- Cuisine: Italian
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely minced onion
- 2 cloves garlic, minced
- 4 ounces prosciutto, julienne
- 1 cup heavy cream
- Freshly ground black pepper
- 1 cup frozen peas, defrosted
- 6 ounces fettuccine
- 6 ounces spinach fettuccine
- 1/2 cup grated Parmesan
- Heat the butter and oil in a large saute pan, then add the onions and cook till translucent, then add garlic and prosciutto an cook about a minute more while stirring. Add the cream and bring to a simmer and cook till slightly thickened. Season to taste with pepper and salt if only if needed as the prosciutto adds saltiness.Add the peas and remove from the heat.
- Cook pasta in well salted water according to package directions.
- Return the sauce to the heat. Add the drained pasta and toss till well combined. Add the Parmesan, toss and serve.