| | 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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| 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 |
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