Pasta with Prosciutto and Peas

Serves 4

1 lb fusili or other twisted pasta

3 tbsp olive oil

3 oz very thin sliced prosciutto, chopped

2 cloves garlic, thinly sliced

1 cup Parmigiana Reggiano or Pecorino Romano cheese, freshly grated

1/3 cup fresh Italian parsley, chopped

1 tbsp lemon juice

½ tsp salt

½ tsp freshly ground black pepper

1 10 oz pkg frozen peas

1. Bring pasta water to a boil, add salt. Add pasta and stir. Set timer for recommended cooking time.
2. Place oil in a non-stick skillet. Sauté prosciutto over medium heat, about 3 minutes.
3. Add garlic slices, cook about 1 minute, or until garlic is golden brown. Remove from heat.
4. When pasta timer rings, put peas in the pasta water and return skillet to heat.
5. Test pasta for doneness and drain in a colander. Add pasta and peas to a large bowl. Stir in prosciutto, cheese, lemon juice, salt and pepper and mix thoroughly.

Serve with: warm Italian bread.

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