Straw and Hay

This is a more rustic pasta dish, relying on very ingredients instead of massive amounts of salt to sell the flavor of the dish.

Straw and Hay

2 tablespoons butter
2 ¾ cup milk
1 small yellow onion, chopped
1 tablespoon cornstarch
8 oz. fresh white mushrooms, sliced (2 ½ C)
½ cup frozen baby peas, thawed
8 oz. egg fettuccini
8 oz. spinach fettuccini
4 oz. thinly sliced ham
¼ teaspoon black pepper
½ cup grated parmesan cheese

Melt butter over medium-high heat in a skillet. Add in the onions and sauté for 2 minutes. Add in the mushrooms and sauté until the ‘shrooms are soft: set aside. Cook the pasta in a separate pot until firm and drain and pat dry.

Whisk the milk and cornstarch together, then add to the skillet along with the peas, ham and pepper. Raise the heat to high and bring to a boil (do not scorch the milk). Lower the heat to simmer and stir for 2 minutes, or until thickened. Fold in the fettuccini and cheese and heat for 1 minute to cook through.