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Meat, Italy

Paglia e fieno with peas and ham

Paglia e fieno with peas and ham is an Italian fresh pasta dish for 4 people, ready in 25 minutes, rated easy, at about €3.00 per person. The key is finishing the tagliatelle right in the skillet with a splash of pasta water, which turns the cream sauce silky enough to coat every ribbon without going runny.

Tonight, straw and hay on your plate, green and white tagliatelle in a creamy sauce with ham and peas.

Paglia e fieno with peas and ham
Total time
25 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

White and green tagliatelle toss together in a skillet with a cream sauce built on peas and ham, mildly sweet thanks to the peas. The ham, cut into thin strips, tucks itself between the ribbons of pasta, while a pinch of nutmeg adds warmth in the background without ever taking over the dish.

This is the kind of recipe you pull out on a weeknight when you need to feed the whole family without spending the evening at the stove. Kids spot the peas and ham right away, and the creamy sauce tends to win everyone over. It also works for a low key Sunday, nothing fancy, just comforting.

The ingredients

4 people

Dairy

  • Fresh white tagliatelle 200 g
  • Fresh spinach tagliatelle 200 g
  • Heavy cream 20 cl
  • Grated Parmesan 50 g
  • Butter 20 g

Frozen foods

  • Frozen peas 250 g

Butcher

  • Ham 150 g

Fruits and vegetables

  • Shallots 2

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Slice the shallots thin, cut the ham into strips and melt the butter in a large skillet.

    Cut the ham into thin strips so it mixes evenly with the pasta ribbons.

  2. Cook the shallots over low heat, add the peas straight from frozen and let them cook. 6 min

    Frozen peas go straight into the pan, they keep their bright color that way.

  3. Pour in the cream, add the ham and a pinch of nutmeg, let it simmer gently. 4 min

    Lower the heat as soon as the cream starts to simmer, it should never reach a full boil.

  4. Drop both types of tagliatelle into a large pot of salted boiling water. 3 min

    Fresh pasta cooks in just a few minutes, stay close to the pot.

  5. Transfer the pasta to the skillet with a ladle of cooking water, toss and serve with Parmesan.

    Save a cup of pasta water before draining, its starch helps bind the sauce.

Our tips to get it right

  • Pick fresh tagliatelle over dried, it cooks in just a few minutes and stays tender once tossed with the sauce.
  • Go easy on salting the pasta water, the ham and Parmesan already bring plenty of salt to the sauce.
  • Toss the pasta off the heat once the sauce comes together, the residual warmth is enough to heat everything through without breaking the cream.

The variations

  • Swap the ham for smoky bacon lardons for a bolder flavor, cook them before the shallots.
  • For a vegetarian version, skip the ham and add sliced mushrooms sauteed with the shallots.
  • For a quicker, kid friendly version, use just one type of tagliatelle and cut the nutmeg in half.

What to serve it with

  • A well dressed green salad
  • Fresh bread for mopping up sauce
  • A glass of sparkling lemon water

Storage

Store leftovers in a sealed container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce again. Freezing isn't recommended, the cream sauce tends to split once thawed.

Questions about this dish

Can I use fresh peas instead of frozen?

Yes, shelled fresh peas go straight into the pan just like frozen ones. They'll cook a bit faster, so keep an eye on them to keep them tender.

How do I keep the sauce from turning watery?

Let the cream simmer a few minutes before adding the pasta, it thickens slightly on its own. The starchy pasta water added at the end also helps bind everything together.

Can I make the sauce ahead of time?

You can make the pea and ham sauce a few hours ahead and reheat it gently. Cook the fresh tagliatelle at the last minute so it keeps its texture.

What kind of ham works best here?

A classic cooked ham is all you need, sliced into thin strips so it blends into the pasta. A more cured or smoked ham also works if you want a stronger flavor.

How long does it take to make a paglia e fieno with peas and ham?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a paglia e fieno with peas and ham?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a paglia e fieno with peas and ham cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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