Paglia e fieno

Makes 6 servings

1/2 pound spinach fettucine

1/2 pound fettucine

Dash of olive oil

6 tablespoons butter, divided

2 teaspoons shallots, minced fine

3/4 pound diced white mushrooms

Salt and pepper to taste

1 1/2 cups heavy cream, divided

1/2 pound prosciutto, shredded

8 ounces green peas

1/2 cup Parmesan cheese, grated

Cook each of the pastas in a separate pot. Drain well and toss with a small amount of olive oil.

Melt 3

tablespoons of the butter in a large skillet. Add the shallots and

saute until soft. Add the mushrooms and cook for 2 minutes. Add salt

and pepper to taste. Reduce the heat, shake the pan, and cook for

another 2 to 3 minutes.

Add 3/4 cup

of cream. Stir well, and cook until the mixture thickens (about 5

minutes). Add the pasta and prosciutto. Toss until well-coated. Add the

remaining butter, cream and peas. Mix well and reduce the heat.

Mix in the Parmesan cheese. Finish with a small amount of black pepper and serve.

Wine pairing: Pinot Grigio.

Anthony Terlato, Paterno Imports