Pasta with Proscuitto, Peas and Cream

This recipe is fast-paced once you start, so I suggest chopping and measuring out all of your ingredients so that you can just add as you go. I also recommend getting your proscuitto fresh sliced from the deli, it really makes a difference in the flavor compared to the prepackaged proscuitto!

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)
 
Directions:
 

Cook the pasta according to box directions. Drain and set aside.
 
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.

Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, at least 5 minutes.

If you choose to add shrimp, add it now and cook through. 

Add the pasta to the sauce and combine. Stir in the parmesean cheese and fresh parsley.

Recipe from Allison Moffitt