Pasta with Prosciutto, Peas & Sun-Dried Tomatoes

Thinking Spring? Think fresh! Think Green! Think young, fresh PEAS! Green is New life…. & nothing is better than Peas with crispy, salty Proscuitto and Pasta! With a glass of crisp White Wine ‘al fresco’….well, it just doesn’t get any better than this! Enjoy!

Pasta with Prosciutto , Peas & Sun-Dried Tomatoes

3 TBS Olive OIL

2 Cloves Fresh Garlic, sliced

1/2 lb. Domestic Prosciutto, sliced in small pieces

5-6 Sun-dried Tomatoes, sliced (great pop of color!)

½ Cup dry White Wine

1-14 oz. can Chicken Broth

1 box Penne Rigate, prepare by package directons

1 small bag of frozen Peas (have fresh? Even better!!!)

Salt, Black Pepper, Garlic Powder to taste (My Flavor Trinity!)

Zest of 1 Lemon

Parmesan Cheese, ----Garnish---grated to taste

*Saute’ Garlic & Olive Oil until fragrant. Add pieces of Prosciuitto and cook until crispy, golden brown rendering down all it’s flavor. Deglaze pan with White Wine & Chicken Broth. Add Sun-dried Tomatoes, Peas & seasonings to taste. Allow time on heat to marinate.

*In a separate pot, boil pasta to package directions. (TIP: Reserve some pasta water just in case you need to add some moisture to the finished pasta if it seems dry. Pasta water helps bring it all together because it has some of the pasta starch in it.)

*Combine all ingredients in a large pasta bowl and top with Lemon Zest & grated Parmesan Cheese.

Recipe Improv! Saute Fresh, tender Asparagus tips in the Garlic & Olive Oil another beautiful element of the Spring season. Add this instead of Peas (or along with) for a fabulous dish!

*Serve with side salad….HEAVEN!

Food*Life*Joy!