Paglia E Fieno With Prosciutto, Peas And Lemon Thyme

This is how I see all the commands to evangelize. I don’t view them as something I just need to turn on in certain situations. I see them in the context of a robust relationship with God. It’s getting to a point where God is so special and adored in our lives that speaking to others about Him, either fellowshiping with believers or evangelizing unbelievers, is simply from the overflow of our hearts.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Molto03	4	Servings

INGREDIENTS

1/2		Recipe Basic Fresh Egg
		Pasta see * Note
1/2		Recipe Green Pasta, see *
		Note
2	T	Salt
1	oz	Olive oil
2		Shallots, finely minced
1/4	lb	Prosciutto, cut 1/8" dice
1/2	c	Freshly-shelled peas
		frozen peas will do as
		well
4	oz	Sweet butter
2	T	Finely-chopped lemon thyme
		leaves
4	oz	Extra-virgin olive oil
1/4	c	Chopped Italian flat-leaf
		parsley

INSTRUCTIONS

Note: See the "Basic Fresh Egg Pasta" and "Green Pasta" recipes which
are included in this collection.  Roll out each pasta in a pasta
rolling machine, going all the way to  the thinnest setting. Cut each
color pasta, with the pasta machine  set at its widest cutting setting
(about 1/2-inch wide). Form into  small nests and set aside until ready
to cook. In a large spaghetti  pot, bring 6 quarts of water to a boil
and add 2 tablespoons salt. In  a large saute pan or skillet, heat one
ounce of olive oil and over  moderate heat saute the shallots until
soft and translucent. Add the  prosciutto and peas, and continue
cooking 1 minute more. Add the  butter and 4 ounces extra-virgin olive
oil and heat until completely  blended together. Add the lemon thyme,
remove from heat and let  stand. Combine the two color pastas together
in the boiling water.  Cook until al dente (about 1 minute). Drain the
pasta in a colander  over sink and pour the pasta into the saute pan
with sauce. Heat over  moderate heat until the pasta is well coated and
liquid has reduced.  The mixture should not be soupy. Add the chopped
parsley. Place into  heated serving bowl and serve immediately. This
recipe yields 4  servings.  Recipe Source: MOLTO MARIO with Mario
Batali From the TV FOOD NETWORK  ~ (Show # MB-5602 broadcast
01-10-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-04-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 417 Calories From Fat: 160 Total Fat: 18.3g Cholesterol: 25mg Sodium: 4317.7mg Potassium: 939.8mg Carbohydrates: 55.1g Fiber: 2.5g Sugar: <1g Protein: 15g