"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Straw & Hay Recipe

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This recipe for Straw & Hay, by , is from The Burt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tanya Schiele
Added: Saturday, September 6, 2008


- 4oz - spinach fettuccine
- 4oz - regular fettuccine
- 3 tbsp - butter
- 1 clove garlic - minced or crushed
- 1/2 cup - frozen baby peas - thawed
- 1/4 lb - fresh mushrooms - sliced
- 3/4 cup - whipping cream
- 1/2 tsp - salt
- 1/8 tsp - pepper
- 1/4 cup - Parmesan cheese - fresh grated

- cook pasta in a large pot of boiling salted water until al dente'
- drain, toss with 1 1/2 tbsp butter
- place in casserole dish, cover set aside
- melt remaining 1 1/2 bsp butter in a large skillet
- saute garlic until golden, discard garlic
- add peas, mushrooms to butter, saute on low for 5 minutes
- meanwhile heat cream in small saucepan till warm, do not boil
- add pasta, cream, salt, pepper to veggies
- toss gently with tongs
- place back in casserole stir in cheese
-serve immediately
- garnish with extra cheese if you wish

Personal Notes:
Personal Notes:
This is really rich, nice as a side dish with chicken parmigan.




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