Monday, July 9, 2007
Prosciutto Pasta Toss
1 package (16 ounces) linguine
1/2 cup frozen peas
2 tablespoons minced fresh garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto, chopped
1/4 cup shredded Parmesan cheese
Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in the oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.
Drain linguine; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings
My notes: I saute some fresh mushrooms and finely chopped sweet onion with the garlic. I also use fresh snap peas coarsely chopped which I add to the whole mixture when I add the prosciutto. Sometimes I add some finely chopped fresh basil too!