Straw and Hay Pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup finely minced onion
- 4 ounces prosciutto, julienne
- 1 cup heavy cream
- Freshly ground black pepper
- 1 cup fresh peas
- 6 ounces fresh egg fettuccine
- 6 ounces fresh spinach fettuccine
- 1/2 cup grated Parmesan
In a large stockpot, bring salted water to a rapid boil.
In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
Recipe courtesy of Wolfgang Puck, 2004