Straw and Hay

This traditional Italian dish is easy to throw together for dinner.  You don't have to add any protein but I sometimes add chicken (or fish) to make it a complete meal.

Serves 4
Salt for pasta
4 scallions, trimmed and sliced
2 tablespoons olive oil
1 cup shelled, fresh or frozen peas
8 slices of prosciutto, cut into 1/2" ribbons
1 cup chicken broth
1/2 cup heavy cream
1/2 lb dry egg fettuccine and 1/2 lb dry spinach fettuccine
3/4 cup Parmesan cheese, grated
2 chicken breasts, cooked and cut into 1/2" slices (optional)

Bring a large pot of salted water to a boil.  Heat oil in a large, heavy skillet over medium heat. Add the scallions, cook until wilted, 1-2 minutes. Scatter in the peas and cook until tender, about 3 minutes. Add the prosciutto and toss until it changes color (about 3-4 minutes).  Pour in the chicken broth and bring to a boil.  Reduce to a simmer and cook until the liquid is reduced by half.  Add the heavy cream and continue to simmer for 5 more minutes.  

Drain the pasta and toss with the sauce.  Add the Parmesan cheese and toss.  Add the chicken if using.