Ingredients
- 12 ounces small shell pasta (dry)
- 1 cup reserved pasta cooking water
- 4 - 6 ounces prosciutto, finely chopped
- 1 teaspoon olive oil
- 1 cup basil pesto (homemade or purchased)
- 3/4 cup heavy cream
- 1/3 cup fresh parmesan cheese, freshly grated
- Kosher or coarse sea salt, to taste
- Freshly grated black pepper, to taste
- 2 1/2 cup peas, frozen, thawed to room temperature
- 2 Roma tomatoes, seeded and coarsely chopped
- Additional parmesan cheese, for sprinkling over finished dish (optional)
How to Make
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Step 1: Cook pasta according to package directions; drain and reserve 1 cup pasta cooking water.
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Step 2: Meanwhile, in a small skillet over medium heat, sauté prosciutto until fat is rendered and beginning to crisp; set aside.
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Step 3: Combine pesto, heavy cream and cheese in a microwave-safe bowl. Microwave for about 1 minute on high or until just heated through (or can do this in a small saucepan over the stove-top).
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Step 4: Add salt, sparingly, and pepper to taste. Use caution with the salt due to the saltiness of the cheese. Pour the pesto mixture over the pasta and toss to combine. Gently stir in the peas and prosciutto. If this mixture seems to dry, add, in small amounts at a time, some of the pasta cooking water. Divide mixture into 4 serving bowls and top with the tomatoes and parmesan cheese, if desired.
We hope you enjoy this recipe!
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