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Daily Recipe for 1/19/2001 Recipe for Two Colored Pasta with Mushrooms : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Quiche, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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3 tablespoons butter
2 tablespoons finely chopped onion
12 ounces fresh mushrooms, thinly sliced
1 1/2 cups chicken stock
6 ounces prosciutto or ham, cut into thin slivers
1 10 ounce package frozen peas, thawed
2 tablespoons chopped fresh basil, OR,
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh spinach Tagliarini (or Fettuccine)
1/2 pound fresh egg Tagliarini
3/4 cup grated Parmesan cheese

In a large frying pan, melt 2 tablespoons butter over medium high heat.  Add onion and cook 1 to 2 minutes, or until softened but not browned.  Stir in mushrooms and cook until softened and just beginning to brown, 3 to 4 minutes.  Add chicken stock and bring to a boil.  Cook until reduced to 3/4 cup, 3 to 5 minutes.  Add prosciutto or ham, peas, and basil.  Cook just to heat through.  Remove from heat.  Season with salt and pepper and stir in remaining 1 tablespoon butter over very low heat.  Cook both pastas together in a large pot of boiling salted water 2 to 4 minutes, or until tender;  drain. Pour pastas and sauce into warmed large bowl and toss together.
Pass Parmesan cheese on the side.

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