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Paglia e Fieno

Yields1 Serving

This recipe for Paglia e Fieno uses spinach and wheat pasta for the “stray 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

 1 lb Tagliolini Nest Paglia e Fieno
 2 tbsp unsalted butter
 3 scallions
 6 slices of prosciutto, cut crosswise into ½” ribbons OR pancetta, diced
 2 tbsp Colavita Extra Virgin Olive Oil
  cup chicken broth
 ½ cup heavy cream
 1 cup baby peas or frozen regular
 ¾ cup Parmigiano grated
 Salt and fresh pepper, to taste

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!