Mrs. B. My Guest

Pea-Prosciutto Sauce

This recipe is from the March issue of the Food Network magazine. I served it over cheese ravioli as suggested in the recipe, but this sauce would be great over linguini or penne or whatever your favorite pasta happens to be!

Ingredients

4 oz. chopped prosciutto

2 Tbls. olive oil

3 sliced garlic cloves

1 Tbls. tomato paste

1 cup pasta-cooking water

1/4 cup heavy cream

1 cup frozen peas

chopped parsley

grated parmesan cheese

Directions

Cook prosciutto in olive oil over medium heat until crisp, about 4 minutes. Stir in sliced garlic cloves and tomato paste; cook 1 minute. Ladle in pasta-cooking water and simmer until reduced by half, about 4 minutes. Add heavy cream and simmer until thickened, about 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched peas and some chopped parsley. Top with grated parmesan.   

Enjoy!