As all of my readers know, I’m into pasta. I love pasta. I can eat it every day. And I’m not just talking about spaghetti with meatballs—we’re talking about real food, especially when it comes to cream sauce. This dish, which uses cream sauce, is very simple to make, but you must take your time, as the cream can get very thick. So please make sure you cook over medium heat. Follow the directions closely, and I promise you that you’ll love this dish and make it time after time. Of course, it will get even better as you keep making it, and it takes only 15 minutes to prepare. The name of this dish in English is “Straw and Hay,” which refers to the colors of the white and spinach pasta when mixed together.

You’ll Need:

  • 4 tbsp. butter
  • 1 lb. fresh peas
  • 58 c. heavy cream
  • 1 lb. mix of spinach and white spaghetti or tagliatelle (bowtie pasta can be substituted)
  • 1 tbsp. olive oil
  • 23 c. Parmesan cheese, freshly grated
  • Pinch of nutmeg
  • Salt and pepper, to taste


In a large pot, bring lightly salted water to a boil. Meanwhile, melt the butter in a large pan, then add the peas and cook on low heat for 2 to 3 minutes. Pour the heavy cream into the pan and bring to a boil. Simmer for 1 1/2 minutes, or until slightly thickened. Remove the pan from the heat. Once the water is boiling, add the spaghetti or tagliatelle, and cook until al dente. Once the pasta is ready, drain and add the pasta to the pan with the cream sauce. Return the pan to low heat, and then add Parmesan cheese, nutmeg, salt and pepper to the mixture. Using a fork, gently toss the pasta so that it will get coated with the peas and cream sauce while heating through. Transfer to a dish and serve immediately. Sprinkle extra Parmesan cheese on top for added flavor.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience. He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.
Chef Santo Bruno, Food & Ingredients