Prosciutto and Peas With Bowtie or Shells
Ingredients
- 6-8 ounces of Prosciutto
- 1 package of frozen peas
- 1 large jar of sundried chopped tomatoes or fresh tomatoes diced and drained of juice
- ½ C of Parmesan cheese
- 1 lb. package of medium-sized shell pasta (or any type of pasta you like)
- ¼ C of Olive oil
- 1 spoonful of butter or butter substitute Several cloves of garlic, or
- 2-3 Tablespoons (or more) of granulated garlic
- 2 Tbsp fresh diced or dried parsley flakes
- Parmesan Cheese
Instructions
In a large frying pan, Dice up the prosciutto into 1/3” square pieces and add to a pan fry until done. Mix the olive oil, butter or substitute, parsley, and several cloves of finely chopped garlic or granulated garlic over low heat until it is hot. In a medium pot, put drained tomatoes with a tablespoon of Italian seasoning and heat until hot. Add the peas to the prosciutto and cook the peas and prosciutto over medium heat, until peas are soft and the prosciutto is slightly crispy. Add tomatoes to peas and prosciutto and mix. Add this to the pan of olive oil, butter, garlic, and parsley,and mix thoroughly. Add the pasta, toss it all together then transfer to a large pasta bowl and sprinkle with Parmesan cheese. Serve and enjoy!
Video
Notes
Omg Prosciutto, peas and pasta what can be better? It depends on what type of flavors you like! Some people might enjoy a creamy alfredo sauce, while others might prefer a zesty tomato sauce. I love making this dish with Parmesan, olive oil, herbs and butter.