More Great Recipes: Main Dish | Pasta

Paglia e Fieno

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Member since 2006

Serves | Prep Time | Cook Time


Salt and Pepper
1 lb mixed plain and green dried spaghetti
1/4 c unsalted butter,margarine - I recommend imported Parmesan butter if you can find it!)
2 lbs fresh peas, shelled (I recommend frozen over canned if you are out of season)
generous 3/4 cup heavy cream (you can sub a milk/cornstarch mixture)
1/2 cup greated romano cheese
pinch of nutmeg

Cook pasta 8-10 minutes and drain and reserve.

Melt butter in large stock pan. Add peas and cook over low heat, stirring for 4-5 minutes (or more if frozen). Pour in 2/3 cup cream and stir to mix well. Bring to boil and simmer for 1 min.

Add pasta to peas and then add remaining cream. Add romano cheese and season with salt, pepper and nutmed. Toss and serve with extra romano cheese.

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