Straw and Hay (Paglia e Fieno)
Straw and Hay (Paglia e Fieno)
Serves 4
10 min.
active cooking time
20 min.
total cooking time
Ingredients
A note about gluten: When gluten-free pasta is used, this recipe is gluten free.
- salt, for cooking the pasta
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ lb.
(up to 1 lb.)
chopped ham (such as leftover holiday ham)
1 cup
frozen peas
16 oz.
(1 container)
Kowalski's Signature Fresh Alfredo Sauce
18 oz.
(2 pkgs.)
Kowalski's Fresh Artisan Egg Linguine (or Fettuccine)
- garnishes, to taste (optional): freshly grated Kowalski's Signature Parmigiano-Reggiano Cheese and chopped fresh Italian parsley or basil
Directions
- Bring a large pot of salted water to a boil.
- Meanwhile, heat oil in a large skillet over medium heat. Add ham and frozen peas; cook for 2 min.
- Add Alfredo sauce; bring to a gentle boil. Reduce heat; simmer for 3-5 min.
- Cook pasta in boiling water according to pkg. directions (do not overcook); near the end of cooking time, scoop about ½ cup of pasta cooking water from the pot and reserve.
- Drain pasta; add to sauce and toss to coat. Add hot reserved pasta water a bit at a time as needed until sauce reaches desired consistency.
- Divide pasta among 4 individual serving dishes; garnish with cheese and herbs. Serve immediately.
Find It!
- Find Kowalski's Signature Fresh Alfredo Sauce and Kowalski’s Fresh Artisan Pastas in the Dairy Aisle.
- Find Kowalski's Signature Parmigiano-Reggiano Cheese in the Specialty Cheese Department.
Tasty Tips:
- To add more "hay" to this recipe, substitute 8 oz. dried green pasta for 1 pkg. Kowalski’s Fresh Artisan Egg Linguine. Cook the dried and fresh pastas separately according to pkg. directions.
- No leftover ham? Find ham steaks in the Meat Department or order thick-cut slices of Boar’s Head Ham from the Deli Service Counter.
