- 1 (8 ounce) package bow tie pasta
- 1/2 pound prosciutto, sliced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1 (10 ounce) can peas, drained
- salt to taste
- 1/2 cup freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
- Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
- Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.
05/19/2018
recipepes.com
Prosciutto Parmesan Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
