Paglia e fieno
1/2 pound spinach fettucine
1/2 pound fettucine
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, shredded
8 ounces green peas
1/2 cup Parmesan cheese, grated
Cook each of the pastas in a separate pot. Drain well and toss with a small amount of olive oil.
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.
Add 3/4 cup of cream. Stir well, and cook until the mixture thickens (about 5 minutes). Add the pasta and prosciutto. Toss until well-coated. Add the remaining butter, cream and peas. Mix well and reduce the heat.
Mix in the Parmesan cheese. Finish with a small amount of black pepper and serve.
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