LOW Carb: Pasta to ease the soul...Straw & Hay

Straw and Hay....  I eat this often and it's kinda wierd that I do since it has a few things that I normally wouldn't eat....

spinach fetuccine and PEAS....   normally, I avoid them, but I've tried this more than once without the peas and umm...it's not the same...and I crave them...so  why mess with a good recipe?

Straw & Hay comes from the mixture of the green fetuccine noodle color clashing with the traditional white color and the pork in this dish. Do you "have" to use the spinach fettucine?  No...so make this your way and just enjoy this simple and elegant meal that everyone will love you for making! and yes it's low carb, my way...

Straw and Hay- Paglia e Fieno (in Italian)

Recipe Warning: For those peeps who want to curse me for the use of pasta, please note….use dreamfield’s low carb pasta for ANY pasta eating.  I eat it regularly and I can’t gain a pound from the method I use to eat (low carbing goodness)….so be reasonable and eat excellent things without suffering!

And by the way, this is the same recipe that all great chefs use…so feel free to add your own twist to this amazing tasting recipe…

Ingredients:

1/2 pound spinach fettuccine

1/2 pound fettuccine

Dash of olive oil

6 tablespoons butter, divided

2 teaspoons shallots, minced fine

3/4 pound diced white mushrooms

Salt and pepper to taste

1 1/2 cups heavy cream, divided

1/2 pound prosciutto, finely julienned

8 ounces green peas

1/2 cup Parmesan cheese, grated

Dash of cayenne

¼ tsp lemon zest

 

 Preparation:

1. Cook each of the pastas in a separate pot. Drain well and toss with a small amount of olive oil.

 

2. Melt 3 tablespoons of the butter in a large skillet. Add the shallots and saute until soft. Add the mushrooms and cook for 2 minutes. Add salt and pepper to taste. Reduce the heat, shake the pan, and cook for another 2 to 3 minutes.

 

3. Add 3/4 cup of cream. Stir well, and coo****il the mixture thickens (about 5 minutes). Add the pasta and prosciutto and dash of cayenne. Toss until well-coated. Add the remaining butter, cream and peas. Mix well and reduce the heat.

 

4. Mix in the Parmesan cheese. Finish with a small amount of black pepper, fresh lemon zest, and serve.

Sounds good, I'll give it a try this weekend!  Thanks!!

I make my version of this at least twice a month and I have for years. Its so yummy! I use it with either Dreamfield's pasta or spaghetti squash. I hardly ever use prosciutto cause I'm cheap so I just use whatever ham I have on hand. I know, I'm horrible.