PASTA with PROSCIUTTO, PEPPERS & PEAS
~ a simple one plate supper
1 1/2 lbs. bow-tie pasta (try spinach or whole wheat for a change)
1/2 lb. chopped prosciutto
3 Tbsp. extra-virgin olive oil (pepper flavored if you have it)
1 julienne sliced red peppers
1 julienne sliced orange pepper
1 julienne sliced yellow pepper
1 large chopped red onion
2 cup thawed frozen peas
1 bunch freshly chopped parsley
coarse salt and freshly ground black pepper to taste
Feta or Parmesan cheese
- While pasta water is coming to a rolling boil, heat 2 Tbsp. olive oil in large pan. Saute prosciutto, peppers, and onion until softened but still crisp. Add peas and season with salt & pepper.
- Heavily salt boiling water and cook pasta. Drain well and coat with 1 Tbsp. olive oil and additional cracked pepper. Toss well, adding more olive oil if needed.
- Place pasta in serving dish topped with prosciutto and vegetables. Garnish with chopped parsley. Top with healthy coat of feta or Parmesan cheese.