This dish got its name because the mixture of spinach linguine and plain linguine looks like a mound of straw and hay when served. I first ate this dish in Italy when I was a student spending my junior year abroad, and it became a favorite of mine the moment I tasted the saltiness of the prosciutto against the creamy texture of the sauce and the sweet explosion of the fresh peas. This is a perfect dish to serve in the spring as soon as fresh peas are available. Serve family-style in a large, low bowl, with a mixed green salad and the rest of the Pinot Grigio.
Coming Home by Rosanna Bowles; copyright 2010; Stewart, Tabori and Chang
|1/3 cup extra-virgin olive oil||2 ounces Italian prosciutto, cut into -inch cubes|
|2-3 tablespoons butter||1/2 cup heavy cream, at room temperature|
|1 clove garlic, finely minced||8 ounces dried or fresh spinach linguine, any Italian brand|
|1 scallion, finely minced||8 ounces dried or fresh plain linguine, any Italian brand|
|1/4 cup chicken broth||1/2 cup shelled fresh peas or frozen baby peas|
|1 cup dry white wine (like a Pinot Grigio)||Parmigiano-Reggiano cheese, in one piece for grating|
|1 tablespoon Rosanna's Tomato Sauce or pureed tomato||Sea salt|
In a large sauté pan, combine the oil and butter and place over medium heat. When the butter has melted, add the garlic and scallion. Sauté for 3 minutes, watching carefully so the garlic doesn’t burn. Add the broth and wine and bring to a simmer. Add the tomato sauce and peas. Cook for about 5 minutes, until the sauce has reduced slightly. Add the prosciutto and cook for 5 minutes longer. Remove from the heat and set aside.
Meanwhile, cook the pastas together in a large pot of boiling salted water until al dente (with a little give).
Drain in a colander.
Put half of the sauce in the pasta pot, then return the pasta to the pot and top with remaining vegetable mixture and the cream. Toss to combine the pasta and vegetables, adding salt to taste if necessary. Grate cheese over the top and serve immediately.
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