Straw And Hay Alfredo With Roasted Asparagus Recipes

STRAW AND HAY PASTA

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

STRAW AND HAY

Steps:

• Cook pasta separately.
• If using peas, cook them with either pasta during the last few minutes.
• Drain and set aside.
• In large, heavy skillet, melt butter over medium heat.
• Stir in ham (or Canadian bacon) and mushrooms (if using).
• Cook until mushrooms are tender.
• Season with salt and pepper.
• Add cream.
• Cook, stirring constantaly until mixture thickens.
• Toss both pastas (and peas, if using) together in a large bowl.
• Divide pasta among 6 deep pasta or soup bowls.
• Divide sauce and spoon over each portion.
• Top each with a generous amount of Parmesan cheese and serve.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Steps:

• Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
• Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
• Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
• Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

QUICK ALFREDO PASTA WITH VEGETABLES

Steps:

• Cut vegetables into bite size pieces and steam if not already cooked (or saute sliced mushrooms in butter with a pinch of salt).
• Place large pot of salted water on to boil. When it boils, cook your favourite pasta according to directions. Drain.
• Meanwhile, while waiting for the water to boil, melt butter in a small pot on medium low heat. Add flour and stir. Keep stiring until the flour starts to brown a little, about 3 or 4 minutes. Add milk, two or three tablespoons at a time and mix quickly. As it thickens and becomes smooth, add a little more. Keep doing this until all milk is used. Add more than 1 cup if needed. Add parmesan, garlic powder and onion salt, stirring frequently as the parmesan melts.
• By this time your pasta should be cooked and just drained. Toss pasta onto a plate or into a bowl, top with warm vegetables and drizzle with cheese sauce.
• Garnish with a little chopped parsley if desired.

FETTUCCINE ALFREDO WITH ASPARAGUS

Steps:

• Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
• Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
• VARIATIONS.
• Fettuccine Alfredo: Eliminate the asparagus.
• Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
• Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
• Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
• Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

STRAW AND HAY PASTA

Steps:

• Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
• Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
• Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

"STRAW AND HAY"

Steps:

• Bring a large pot of salted water to boil for pasta.
• Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
• Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

"STRAW AND HAY"

Steps:

• Prepare the pasta, roll the dough, and cut into tagliolini as described on page 180.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Trim the roots, tips, and any yellow or wilted leaves from the scallions. Cut them in half lengthwise, then crosswise into 3-inch lengths. Cut the scallion pieces lengthwise into thin strips. Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook until wilted, 1 to 2 minutes. Add the peas and butter and cook until softened, about 3 minutes. Add the prosciutto and toss until it changes color, 1 to 2 minutes. Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes. Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce. Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

EASY STRAW AND HAY

Steps:

• Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
• In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

STRAW AND HAY

Steps:

• In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
• Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
• Stir in 1/2 cup cream.
• Cook, stirring until slightly thickened.
• Remove from heat and set aside.
• In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
• Add pasta; toss lightly to coat with sauce.
• Add 1/2 ham and mushroom sauce and Parmesan cheese.
• Toss thoroughly.
• Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
• Serve immediately.

HAY AND STRAW

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.