Today’s recipe is another in a series celebrating the Spring harvest. Thus far, we’ve prepared dishes that included artichokes, asparagus, and ramps. Today, I’m going to share a recipe that comes from Lazio, Rome’s district, and that features freshly shelled peas and prosciutto in a cheese-flavored cream sauce. And if that hasn’t grabbed your attention, the pasta’s two colors surely will. This dish, you see, is named after the pasta used to make it, but calling it “Giallo e Verde”, “Yellow & Green”, would be so not Italian. As I’ve mentioned in the past, when it comes to naming pasta, the Italians have always let their imaginations run wild — and this pasta is no different. Here, it’s not yellow pasta but straw, paglia, while the green pasta is hay, fieno. Ready in minutes, Paglia e Fieno is another great tasting pasta to add to your arsenal, whether served as a primo piatto or main course.
Paglia e Fieno Recipe - Ingredients
- ½ lb (225g) yellow fettuccine (linguine, tagliatelle, or pappardelle may be substituted)
- ½ lb (225g) green-colored pasta of the same type as the yellow pasta
- 3 tbsp (45ml) butter
- 1 tbsp (15ml) olive oil
- 1 small onion, chopped fine
- 3 cloves garlic, minced
- 1 cup (236ml) heavy cream
- 1 cup (140g) fresh peas
- 4 to 6 oz (110 to 170g) prosciutto
- ½ cup (60g) Pecorino Romano cheese, grated — more for serving
- salt and pepper, to taste
- fresh parsley, chopped — for garnish
See on fromthebartolinikitchens.com
Content Curator Mariano Pallottini
I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.
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