Straw and Hay Pasta Laurie & Steve
4 ounces dry green vermicelli (or other thinly cut green pasta)
4 ounces dry white vermicelli (or other thinly cut white pasta)
1 & 1/4 cups half & half (light cream) or 1 & 1/2 cups whipping cream
1/3 to 1/2 cup thinly sliced cooked ham, cut into slivers
1/3 cup frozen petite peas
1/3 to 3/4 cup grated Parmesan cheese
In a 4- to 5-quart pan over high heat, bring 1 to 2 quarts water to boiling.
Add pasta and cook, uncovered, until tender-firm to bite, about 6 minutes.
Meanwhile, in a 4- to 5-quart pan, combine half & half, ham and peas. Stir
often on medium-high heat until steaming. (Or pour whipping cream into pan
and boil, uncovered, on high heat until reduced to 1 & 1/4 cups. Stir in ham and
peas; simmer 1-2 minutes to thaw peas.) Remove from heat.
Drain pasta and pour into cream mixture. With 2 forks, lift pasta to mix with
cream; do this several times for 3-4 minutes. Pasta will absorb much of the
liquid. Then add 1/3 cup of the Parmesan cheese and mix well. Serve pasta,
passing remaining Parmesan cheese.
4 servings
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