©2006 Globalavida LLC
Ingredients:
1 cup heavy cream
6 sun-dried tomatoes
2 tablespoons olive oil
2 shallots - chopped
2 ounces prociutto - minced
1 cup green peas - fresh or frozen
Salt to taste
White pepper to taste
8 ounces penne or radiatore pasta
½ cup romano cheese - grated
Place cream in a small saucepan and cook over medium heat until reduced by 1/3 and is thickened.
Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened, then chop.
In a skillet, heat olive oil and sauté shallots over high heat for 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 more minutes. Add salt and pepper to taste.
Cook pasta according to package directions. Drain and return to pot.
Stir in sauce and cheese into pasta. Cook over low heat until pasta absorbs some of the sauce. Spoon into warm dishes and sprinkle lightly with cheese.