Christmas Straw And Hay

• 1/2 (8 oz.) pkg. linguine
• 1/2 (8 oz.) pkg. spinach linguine
• 1/2 c. butter or margarine
• 1/2 c. julienne strips cooked ham
• 3/4 c. cooked green peas
• 1/3 c. sliced pitted ripe olives
• 1 (2 1/2 oz.) jar sliced mushrooms, drained
• 1 (2 oz.) jar sliced pimiento, drained and divided
• 2 egg yolks, beaten
• 1 c. whipping cream
• 1 c. grated Parmesan cheese, divided
• fresh parsley (optional)

1. Cook linguine in a large Dutch oven according to package directions.
2. Drain well and return cooked linguine to Dutch oven. Add butter, ham, peas, olives, mushrooms and half of sliced pimiento; toss gently until butter melts.
3. Combine egg yolks and whipping cream in a small bowl; add to linguine mixture, tossing gently.
4. Add 1/2 cup Parmesan cheese and cook until thickened, stirring gently.
5. Place on a serving platter; garnish with remainder of pimiento and cheese (and parsley if desired).
6. Yields 6 servings.

linguine, spinach linguine, butter, julienne strips cooked ham, olives, mushrooms, pimiento, egg yolks, whipping cream, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257362 (may not work)