Well. Never count your chickens before they hatch. Picture me at the knee surgeon's office today, learning that I don't qualify for a knee replacement. And picture the look on my face when he discounted the pain I feel in my knee everyday, telling me to learn to live with it. Instead, he's sending me off to physical therapy. I may try acupuncture on my own too.
The Straw and Hay Pasta I made didn't help the pain in my knee in any way. But, it was quick to fix and soothing. It must have been all those carbs. Straw and Hay recipes usually call for shredded prosciutto, but I used thinly sliced mushrooms instead. They weren't as rich as prosciutto, but they gave the pasta a slightly meaty taste. I love the look of the green and white pasta mixed together. They almost made me feel cheerful.
This dish is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world. So, do stop by and check it out.
Straw & Hay Pasta
8 ounces thin white pasta (I used fresh, but dried is fine too)
8 ounces thin green pasta
1 Tablespoon olive oil
1 Tablespoon butter
2-3 cloves minced garlic
1 shallot chopped fine
1/2 cup cream or half & half
about 2/3 cup thinly sliced mushrooms (I used good old white mushrooms)
1 cup cherry tomatoes, finely diced
Heat the oil and butter in a large skillet or sauce pan and add the garlic, shallot, and mushrooms. Cook over medium heat for about 5 minutes. Season with salt and pepper. Put into a dish and set aside. Pour the cream into the skillet and heat until hot over medium heat. Add the tomatoes and cook, stirring, for about 3 minutes. Add salt and pepper to taste.
Cook the pasta in well salted boiling water according to directions. Drain and pour the cream sauce over it, then add the mushrooms mixture and toss well. Add lots of freshly ground pepper.