Paglia e Fieno
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April 28, 2020
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Paglia e Fieno
This recipe for Paglia e Fieno uses spinach and wheat pasta for the “straw and hay" - a translation of Paglia e Fieno. It’s a classic pasta dish with pancetta, peas and a light cream sauce that is delicious and satisfying and perfect for any time of year.
Pair Recipe with Paglia e Fieno with:
Chicken Stuffed with Gruyere, Arugula, and Prosciutto
Similar Colavita Recipes:
Scallop and Shrimp Scampi with Spinach Tagliatelle
Shiitake Pappardelle with Pancetta and Peas
Ingredients
Directions
In a large pot, bring 6 quarts of salted water to boil for the pasta.
Cut the scallions in half lengthwise,and then cut into small pieces. In a large heavy skillet, heal the oil over medium heat. Add the scallions and cook until wilted, 1 – 2 minutes.
Add the peas and cook until softened, about 3 minutes. Stir in the butter.
Now add the prosciutto or pancetta and toss 1 – 2 minutes.
Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 – 3 minutes.
Boil the pasta and after draining, add the pasta to the sauce. Cook until the sauce is reduced enough to form a creamy sauce that clings lightly to the pasta.
Toss in the grated cheese, season to taste with salt & pepper and serve immediately in warm plates.
Pass a little chunk of Parmigiano – Reggiano and a grater at the table. Enjoy!
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Ingredients
Directions
In a large pot, bring 6 quarts of salted water to boil for the pasta.
Cut the scallions in half lengthwise,and then cut into small pieces. In a large heavy skillet, heal the oil over medium heat. Add the scallions and cook until wilted, 1 – 2 minutes.
Add the peas and cook until softened, about 3 minutes. Stir in the butter.
Now add the prosciutto or pancetta and toss 1 – 2 minutes.
Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 – 3 minutes.
Boil the pasta and after draining, add the pasta to the sauce. Cook until the sauce is reduced enough to form a creamy sauce that clings lightly to the pasta.
Toss in the grated cheese, season to taste with salt & pepper and serve immediately in warm plates.
Pass a little chunk of Parmigiano – Reggiano and a grater at the table. Enjoy!
6 Comments
How many scallions ? They’re not listed in the ingredients, but are used in the recipe. It sounds good, so I don’t want to under/overestimate how many should be used.
2-3 scallions will be perfect.
Another thing that occurred to me is the 68 slices of prosciutto, since it seems a bit too high. Did you intend to say 6 to 8 slices ? That would seem to be the right amount.
Yes 6-8 slices! Sorry about that…
How many servings is this intended for?
4 servings