Title: STRAW AND HAY
Categories: Pasta, Ethnic
Yield: 6 servings
3 oz Linguine or fettuccine
3 oz Green linguine or
-fettuccine
1 c Fresh mushrooms
-sliced
1/2 c Frozen peas
1/4 c Green onion
-sliced
1 c Skim milk
1 tb Cornstarch
1/4 ts Salt
1/8 ts Ground nutmeg
1/8 ts Black pepper
1/4 c Parmesan cheese
-grated
1/4 c Cooked ham
-finely chopped (2 oz)
In a large kettle bring 2 quarts water to a rolling boil. Add pastas.
Cook, uncovered, for 8 minutes. Add mushrooms, peas, and green onion. Cook
for 4 to 5 minutes more until pasta is al dente and the vegetables are just
tender. Drain well.
Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch,
salt, nutmeg, and pepper. Cook and stir until thickened and bubbly. Cook
and stir an additional 2 minutes. Add Parmesan cheese and ham. Combine
pasta mixture and cheese sauce. Toss to coat.
