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.