Creamy Straw and Hay Fettuccine
- 12 ounces each regular and spinach fettuccine
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups heavy cream
- 2 cups frozen tiny peas
- ¼ cup sun-dried tomatoes in oil, drained and cut into thin strips
- ¼ lb. prosciutto, cut into thin strips
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Cook pasta following package directions. Drain well.
While pasta is cooking, heat oil in large skillet over medium-high heat. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in ¼ cup grated Parmesan cheese.
Toss cooked pasta with sauce.
Makes 12 servings
Source : Family Circle
Minor adjustments were made to this recipe. We’ve had so many similar recipes that I knew everyone would like it. I omitted the mushrooms – nasty little things. As far as the pasta…one box of regular fettuccine 16 ounces, check. One box of spinach fettuccine, not so much, it was a 12 ounce box, but it was a box mixed with regular. Next time I would just buy 2 of the florentine boxes. Although I omitted the mushrooms, I still used the oil, just not as much. With a white sauce you would usually begin with butter and add the cream to that, we pretended the olive oil was butter. Supposedly it’s healthier anyway. We really like prosciutto in this house. I don’t know how I’ve cooked for 13 years and never encountered it. Likely it was assumed to be out of our price range. In the end we had plenty to eat for dinner, everyone left with a full belly. There was still enough to fill a casserole dish!