Scialatielli paglia e fieno with cooked ham, peas and

Tempo 10'  


(for 4 people)
– 500 g of scialatielli paglia e fieno OroGiallo
– 2 thick slices of cooked ham cut in little cubes
– 200 g of hulled peas
– 1 onion
– 35 g of butter
– 50 g of grated parmesan cheese
– 200 g of cooking cream
– 3 tablespoons of oil
– salt and pepper just enough


In a large pan warm the butter with the 3 spoons of oil and let the finely chopped onion
brown lightly, add the peas in letting cook on a low flame for about 20 minutes, add the
cooked ham cut in little cubes and add the cream in letting cook for some minutes.
Boil the scialatielli in abundant salted water and drain them firm. Pour them into the pan and let them flavour in adding the grated parmesan. Serve immediately.