0.75 lb shell pasta
 4 tbsp extra-virgin olive oil
 1 cup diced prosciutto
 0.50 cup leeks, thinly sliced
 4 garlic cloves, diced
 1 cup chicken broth
 0.50 cup white wine
 0.50 cup sliced sun-dried tomatoes
 2 cups fresh or frozen peas
 1 cup grated mozzarella
 0.50 cup grated Parmigiana Reggiano
 Salt and pepper to taste
1

Cook pasta according to package directions.

2

Meanwhile, in a large skillet, combine the olive oil and prosciutto and cook on medium for 3-4 minutes. Add the leeks and garlic, and cook for 3-4 minutes. Add the broth, wine, tomatoes and peas, and cook for 3 minutes. Stir in the cheeses, add salt and pepper, and serve with the cooked pasta.

Ingredients

 0.75 lb shell pasta
 4 tbsp extra-virgin olive oil
 1 cup diced prosciutto
 0.50 cup leeks, thinly sliced
 4 garlic cloves, diced
 1 cup chicken broth
 0.50 cup white wine
 0.50 cup sliced sun-dried tomatoes
 2 cups fresh or frozen peas
 1 cup grated mozzarella
 0.50 cup grated Parmigiana Reggiano
 Salt and pepper to taste

Directions

1

Cook pasta according to package directions.

2

Meanwhile, in a large skillet, combine the olive oil and prosciutto and cook on medium for 3-4 minutes. Add the leeks and garlic, and cook for 3-4 minutes. Add the broth, wine, tomatoes and peas, and cook for 3 minutes. Stir in the cheeses, add salt and pepper, and serve with the cooked pasta.

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