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Misc: Straw & Hay with Peas & Pancetta

Source of Recipe

AMA Family Health Cookbook


List of Ingredients


1 tablespoon olive oil
4 ounces smoked ham or pancetta, diced
1/4 cup dry white wine or chicken stock
10 ounces sliced fresh mushrooms
1/3 cup chopped shallots
2 tablespoons flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
2 1/4 cups lowfat milk
1 1/2 cups frozen baby peas
1/2 pound fresh spinach fettuccine
1/2 pound fresh egg fettuccine
1/4 cup grated parmesan cheese
2 tablespoons sour cream


Recipe

Heat 1 tbl. of oil in large, preferably nonstick skillet, and cook the pancetta over medium-high heat, stirring until golden. Use a slotted spoon to remove the pancetta to a plate. Add the wine, reduce the heat to medium, and cook the mushrooms and shallots, stirring often, until the mushrooms are softened, about 5 minutes. Stir in the flour, pepper and thyme. Cook, stirring, for 2 minutes.

Whisk in he milk and cook, stirring constantly, until the sauce is thick and bubbly. Add the peas and simmer for 2 minutes. While the sauce is simmering, cook both pastas together in a large pot of boiling salted water until al dente, about 2 minutes for fresh pasta and 8-10 minutes for dried. Drain well. Toss the pasta with the sauce. Stir in the cheese and sour cream, tossing again. Spoon onto plates, and grind additional pepper over the top. Serve immediately. Serves 6.