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Rotini With Prosciutto & Sugar Snap Peas Recipe
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Ingredients
8 ounces rotini
1 tablespoon olive oil
4 ounces prosciutto, diced
1/2 cup chopped red onion
1 cup heavy whipping cream
8 ounces fresh sugar snap peas
Parmesan cheese
black pepper
Directions
Boil pasta in salted water about 8 minutes, until al dente. While pasta is cooking, heat olive oil in large skillet over medium-high heat. Cook prosciutto and onion in oil until soft, about 3 minutes. Pour cream in skillet. Increase heat to medium-high and bring to a boil. Lower heat to medium-low and simmer, stirring often, until reduced slightly, about 2-3 minutes. When rotini has cooked 5 minutes, add snap peas and cook to bright green. Drain well. Return to kettle. Spoon sauce over pasta to coat well. Serve with Parmesan cheese and pepper.
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