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Rigatoni with Prosciutto, Fresh Mint, and Peas

Rigatoni with Prosciutto, Fresh Mint, and Peas
Rigatoni with Prosciutto, Fresh Mint, and Peas
Ingredients
  • 1 box Banza Rigatoni
  • 3 tablespoons olive oil
  • 3 cloves of garlic
  • 3 shallots, chopped
  • 1 tsp red pepper flakes
  • 1/4 lb prosciutto, finely diced
  • 1/2 pound fresh peas
  • 1 pint of heavy cream
  • 1/2 cup freshly grated parmesan
  • 1/2 cup fresh mint, chopped
Instructions
  1. Bring pot of water to a boil and cook pasta according to package.
  2. Meanwhile, heat olive oil over medium heat in a heavy saucepan. Add garlic, chopped shallots and red pepper flakes. Cook 2 -3 minutes until fragrant and golden brown in color.
  3. Add prosciutto and cook for 1-2 minutes. Season with salt and pepper. Add fresh peas, and cook until lightly browned but still crunchy. Add the cream and quickly bring to a boil for one minute, stirring contantly. Add parmesan cheese, stir and reduce heat to low.
  4. Drain pasta, toss with the sauce to coat. Sprinkle liberally with fresh mint, a crack of fresh pepper and extra parmesan.

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