Paglia e Fieno
  • 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
  1. Cook pasta 8-10 minutes and drain and reserve.
  2. 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.
  3. 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.