Straw and Hay Recipe
Straw and Hay Recipe photo by Taste of Home

Straw and Hay Recipe

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Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 cup milk
  • 1/2 cup 4% cottage cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup shredded Parmesan cheese, divided
  • 8 ounces uncooked fettuccine
  • 1/2 cup cubed fully cooked ham (4 ounces)
  • 1 garlic clove, minced
  • 1/2 cup frozen peas, thawed

Nutritional Facts

1 serving (1 cup) equals 237 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 473 mg sodium, 33 g carbohydrate, 2 g fiber, 14 g protein.


  1. In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted.
  2. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce.
  3. Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Originally published as Straw and Hay in Country Woman January/February 2002, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 10, 2016

"I thought this was a great recipe. I am lazy though so didn't dirty so many pans. I made my fettuccine in a 2 quart sauce pan, drained it and kept it warm sitting on the stove in the strainer. Then I sauteed my garlic and ham in the same saucepan. I then put my sauce from the blender right into the pan with ham and garlic. As I got it warming and thickening, I added the peas. Stirring all the time.

Since there are only two of us, I didn't mix the pasta in the sauce. We put our pasta in bowls and then spooned sauce over the pasta. This way I could store any leftover sauce for another casserole or pasta dish. BTW...I have a REALLY low sodium hubby so did not add the salt. Parmesan is salty enough."

Reviewed Dec. 14, 2009

"Excellent tasty way to use leftover ham. I would like to try with shrimp as the submitter suggested."

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