Shells and Peas
Ingredients
  • 2Cloves garlicDiced
  • 1/4Cup Chopped Shallots
  • 1 TBSP Butter
  • 1TSP Oil
  • 1/4LB ProsciuttoCut into small squares
  • 2Cup PeasFresh or Thawed Frozen
  • 1LB Small Shells
  • 1 1/4Cup Grated Parmesan Reggiano
  • 1/3Cup Heavy Cream
  • Saltto Taste
Instructions
Pasta
  1. Cook Shells according to directions
  2. Drain reserving 1 Cup Pasta Water. Do Not Rinse
Sauce
  1. Melt Butter in Saute Pan
  2. Add Shallots sprinkle with Salt
  3. Saute until translucent
  4. Add Garlic saute until slightly golden Do Not Brown
  5. Remove from pan and set aside
  6. Add Oil
  7. Add Prosciutto until crispy
  8. Remove from pan and set aside
  9. Add Pasta Water to pan and de-glaze
  10. Add Shallot Garlic Mixture and Prosciutto back to pan
  11. Add Pasta Shells, Heavy Cream and Cheese
  12. Warm
Recipe Notes

Serve with additional grated cheese