A local Italian restaurant serves this amazing straw and hay pasta with peas, mushrooms and artichoke hearts in a creamy sauce. It is something special. Recreating it at home had to happen, and this easy straw and hay pasta recipe is what I came up with.
With egg and spinach fettuccine, fresh green peas, tender mushrooms and artichoke hearts, this is comfort food at its best. You could add in shrimp, cooked chicken, Italian sausage or prosciutto if you need a protein. Simply add it at the end of cooking. If using prosciutto or Italian sausage, cook it along with the mushrooms and onions. Use fresh fettuccine noodles if you can find them.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely minced onion
- 1 package (8 ounces) sliced mushrooms
- 1 cup artichoke hearts (from a drained 14-ounce can)
- 1 cup heavy cream
- 1 cup fresh or frozen peas
- 6 ounces egg fettuccine (fresh or dried)
- 6 ounces spinach fettuccine (fresh or dried)
- 1/2 cup grated or shaved Parmesan, plus more for serving
Here's how to make it:
- Heat the olive oil in a large pan. Add the onions and mushrooms and cook until mushrooms are soft and beginning to brown, about 5 minutes. Stir in the artichokes and cook about 2 more minutes. Season with salt and pepper.
- Pour in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly. Add the peas and more salt and pepper, if needed.
- While the sauce simmers, cook the fettuccine in salted, boiling water until al dente according to package directions. Drain. Add the pasta to the sauce along with the Parmesan cheese. Toss to coat. Serve with additional grated or shaved Parmesan cheese.
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