STRAW AND HAY PASTA
Steps:
- 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.
- Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
HAY AND STRAW
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.
Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
STRAW AND HAY
Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 237 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 473mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
STRAW & HAY WITH GORGONZOLA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON
Steps:
- Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.
GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE
Provided by Rachael Ray : Food Network
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
- Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
- Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
- Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.
STRAW AND HAY
One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.
Provided by SharleneW
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
- Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
- Stir in 1/2 cup cream.
- Cook, stirring until slightly thickened.
- Remove from heat and set aside.
- In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
- Add pasta; toss lightly to coat with sauce.
- Add 1/2 ham and mushroom sauce and Parmesan cheese.
- Toss thoroughly.
- Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
- Serve immediately.
"STRAW AND HAY"
"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.
Yield serves 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil for pasta.
- Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
- Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.
STRAW AND HAY FETTUCCINE
Make and share this Straw and Hay Fettuccine recipe from Food.com.
Provided by RedSoxsNation 33fan
Categories Easy
Time P1mT10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions; drain.
- Sauté mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.
- In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas.
- Toss with pasta and serve.
Nutrition Facts : Calories 197.1, Fat 3, SaturatedFat 0.8, Cholesterol 35.3, Sodium 86.8, Carbohydrate 33.9, Fiber 2.5, Sugar 2.9, Protein 9.1
STRAW AND HAY PASTA
Make and share this Straw and Hay Pasta recipe from Food.com.
Provided by Dienia B.
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- melt butter
- saute garlic.
- add peas
- add cream season to taste
- simmer 4 minutes
- add ham
- add pasta
- add cheese.
Nutrition Facts : Calories 699.4, Fat 26.8, SaturatedFat 13.8, Cholesterol 181.4, Sodium 1590.2, Carbohydrate 82.5, Fiber 3.9, Sugar 2.5, Protein 31.9
CREAMY STRAW AND HAY FETTUCCINE
Quick and east from Family Circle. Havent tried it yet. A little different from some of the others.
Provided by Renie 77
Categories One Dish Meal
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta following package directions. Drain well.
- While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushroom;saute for 10 minutes.
- Stir in cream, peas, sun-dried tomatoes,cut in thin strips, prosciutto, salt, nutmeg and pepper. Bring to a simmer. stir in 1/4 cup grated parmesan cheese.
- Toss cooked pasta with sauce. If desired, sprinkle with additional cheese and garnish with herbs.
Nutrition Facts : Calories 413.6, Fat 18.8, SaturatedFat 9.3, Cholesterol 103.4, Sodium 303.2, Carbohydrate 50.4, Fiber 2.7, Sugar 2.6, Protein 11.9
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