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1 lb. uncooked penne
3 red bell peppers
2 Tbsp. butter
6 oz. prosciutto, diced
1 c. tiny frozen peas, thawed
1 c. heavy cream
1/2 tsp. ground pepper
2 Tbsp. chopped fresh basil
1 c. grated parmesan
Directions:
Cook pasta according to instructions. Meanwhile roast, peel, seed, de-rib peppers, cut into thin strips. In large saute pan, melt the butter, saute peppers, prosciutto and peas for 1 min. Add cream cook until liquid is reduced by half.
Add pepper and basil. Lightly stir in parmesan. Drain pasta, add to sauce, toss and serve.
Submitted by Gretchen Grant Contributed on:
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