1 lb. fettucine or bowtie pasta (spinach is best)
1 TB. olive oil
1 TB. butter
3/4 c. onions, diced
1 TB. garlic, minced
2 oz. proscuitto, cut into 1/4 inch strips
1/4 c. white wine
1 1/2 c. heavy cream
3/4 c. frozen peas
3/4 tsp. salt
1/2 tsp. black pepper
3/4 c. grated parmesean cheese
1/4 c. fresh parsley, chopped
1/2 lb. shrimp or chicken (optional)
While the pasta cooks, set a large saucepan over medium-high heat. Add the olive oil and butter.
Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds.
Place the proscuitto in the pan and saute for 1 minute. Deglaze the pan with the white wine and cook until almost evaporated, about 40 seconds.
If you choose to add shrimp, add it now and cook through.
Recipe from Allison Moffitt