Paglia e Fieno
Paglia e Fieno
Spinach and Fettuccine HarmonyTransport your taste buds to the medieval city of Siena with this delightful dish, Paglia e Fieno, or "Straw and Hay." Green spinach noodles represent the "hay," while white fettuccine noodles symbolize the "straw." Enhanced with fresh mushrooms, peas, and a creamy Parmesan sauce, this pasta medley is a visual and culinary delight.
Ingrediënten
- 4 oz. thin spinach noodles uncooked
- 4 oz. fettuccine noodles uncooked
- 3 tbsp. butter
- 1 clove garlic minced
- ½ cup canned tiny peas drained (optional)
- ½ lb. fresh mushrooms sliced
- ½ cup whipping cream
- ½ tsp. salt
- Pepper to taste
- ½ cup grated Parmesan cheese
Instructies
- Cook the spinach and fettuccine noodles in boiling salted water until al dente.
- Drain and toss with half of the butter.
- Set aside.
- In a large saucepan, melt the remaining butter.
- Sauté minced garlic until golden.
- Spoon out the garlic and discard.
- In the same butter, sauté peas and mushrooms over low heat for 5 minutes.
- Simultaneously, heat whipping cream in a small pan without boiling.
- Add the cooked noodles, cream, salt, and pepper to the vegetables in the large saucepan.
- Over low heat, toss vigorously with a long-handled spoon and fork.
- Remove from heat and quickly stir in grated Parmesan cheese.
- Serve on warm plates, and pass more grated Parmesan cheese at the table.
Notes / Tips / Wine Advice:
For a delicious variation, sauté 1 cup thinly sliced cooked ham with the peas and mushrooms. This transforms the dish into a satisfying main course.
