Straw and Hay (Paglia e Fieno)
Recipe adapted from: Benson & Hedges 100’s presents 100 Recipes from 100 of the Greatest Restaurants (1978) – Toscana Restaurant, New York, New York
16 oz green and white pasta twirls, dry measure, cooked according to pkg directions
2 T butter
4 button mushrooms, sliced
1 green onion, sliced
1 C whipping cream
¼ to ½ C cooked ham, julienned
¼ C frozen green peas, thawed
¼ C shredded parmesan cheese
2 well-beaten egg yolks
Saute the mushrooms and green onions in butter. Add the cream, ham, peas, and continue cooking on low heat. Add the cheese and egg yolks. Mix thoroughly. Add the hot, cooked pasta twirls and continue to cook until slightly thickened.
Makes 2 to 3 entrée servings.
Recipe adapted from: Benson & Hedges 100’s presents 100 Recipes from 100 of the Greatest Restaurants (1978) – Toscana Restaurant, New York, New York
16 oz green and white pasta twirls, dry measure, cooked according to pkg directions
2 T butter
4 button mushrooms, sliced
1 green onion, sliced
1 C whipping cream
¼ to ½ C cooked ham, julienned
¼ C frozen green peas, thawed
¼ C shredded parmesan cheese
2 well-beaten egg yolks
Saute the mushrooms and green onions in butter. Add the cream, ham, peas, and continue cooking on low heat. Add the cheese and egg yolks. Mix thoroughly. Add the hot, cooked pasta twirls and continue to cook until slightly thickened.
Makes 2 to 3 entrée servings.
Luv your pic, as well. I have a similar recipe using spaghetti squash & spaghetti. Will have to make this again soon. Thanks for sharing the recipe.
