Paglia E Fieno - cooking recipe

Ingredients

60 g butter
450 g fresh peas or 450 g frozen peas, thawed
200 ml double cream
450 g green and white tagliatelle pasta noodles
1 tablespoon olive oil
60 g freshly grated parmesan cheese
1 pinch nutmeg

Preparation

Melt the butter in a saucepan and add the peas. Cook on a low heat for 2 - 3 minutes.
Add 150ml of the cream to the pan, bring to the boil and simmer for 1 - 1 1/2 minutes Remove from heat.
Bring a pan of water to the boil and add the olive oil. Cook the pasta until al dente. drain and return to the pan.
Add the sauce to the pasta and return to the heat. Stir in the remaining cream and ensure the peas are hot.
Stir through the parmesan, season if desired and serve.