This was a relatively simple weeknight meal that I whipped up in 30 minutes. This past weekend I made a quite involved dish and had an extra package of prosciutto in the fridge. I made Beef Wellingtons and mushroom risotto for a small dinner party. I wish had taken a picture, but I will be making them again. It was really, really good. Next time I will try to get a picture and put up the recipe. It is a bit involved, but well worth the effort.

Anyways…on to a simple recipe…

Recipe:

Pasta – I used pasta nests that are long thin ribbons of pasta
1 pkg of prosciutto, cut into thin strips
1-2 shallots or 1/2 small onion, minced
3 garlic cloves, minced
1 TBSP olive oil
1 TBSP butter
2/3 cup white wine
1/2 cup cream
1/2 cup Parmesan
1 cup peas, frozen
1 tsp Greek seasoning, optional

Start the water to boil for the pasta.

In a deep skillet, saute the garlic and onion in the olive oil and butter. When the onions are translucent, add in the prosciutto. After a few minutes, add the wine and boil it down (about 5 minutes). Next add in the cream and the peas. Warm it up a bit and slowly add in the cheese. Allow this to simmer for a good 5 minutes. Check the taste and add salt and pepper if desired. The prosciutto and Parmesan should make it plenty salty, though.

When the water is boiling, add in the pasta. When all done, add the pasta to the skillet and let them simmer together for a few minutes. Serve with extra Parmesan and some warm bread.