Shells and Peas
Course
Main Dish
Ingredients
2
Cloves
garlic
Diced
1/4
Cup
Chopped Shallots
1
TBSP
Butter
1
TSP
Oil
1/4
LB
Prosciutto
Cut into small squares
2
Cup
Peas
Fresh or Thawed Frozen
1
LB
Small Shells
1 1/4
Cup
Grated Parmesan Reggiano
1/3
Cup
Heavy Cream
Salt
to Taste
Instructions
Pasta
Cook Shells according to directions
Drain reserving 1 Cup Pasta Water. Do Not Rinse
Sauce
Melt Butter in Saute Pan
Add Shallots sprinkle with Salt
Saute until translucent
Add Garlic saute until slightly golden Do Not Brown
Remove from pan and set aside
Add Oil
Add Prosciutto until crispy
Remove from pan and set aside
Add Pasta Water to pan and de-glaze
Add Shallot Garlic Mixture and Prosciutto back to pan
Add Pasta Shells, Heavy Cream and Cheese
Warm
Recipe Notes
Serve with additional grated cheese
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