Serves
4-6
8 oz. Penne pasta, uncooked
3 tbs. butter
4 oz. Prosciutto*, cut into
¼-inch wide strips
1 small onion, diced (3/4 cup)
6 plum tomatoes, diced (3 cups)
1 cup whipping cream
½ cup fresh or frozen green peas
¼ cup Parmesan cheese, grated
Freshly ground black pepper to
taste
Cook pasta
according to package directions, until tender, yet firm;
drain and set aside. Meanwhile, in a medium skillet over
medium heat, melt butter. Add Prosciutto and onion; cook
until onion is tender, 3 to 5 minutes, stirring
frequently. Stir in tomatoes. Add cream, peas and
pepper; simmer until mixture is slightly thickened,
about 5 minutes. Stir in Parmesan cheese. Toss cream
mixture with pasta.
*Cooked ham may be
substituted for Prosciutto.
(Colorado Country Life Magazine
June 2002)
