Pasta Dishes

Shells with Prosciutto

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  • 3/4 lb shell pasta
  • 4 Tbsp extra-virgin olive oil
  • 1 cup diced prosciutto
  • 1/2 cup leeks, thinly sliced
  • 4 garlic cloves, diced
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 1/2 cup sliced sun-dried tomatoes
  • 2 cups fresh or frozen peas
  • 1 cup grated mozzarella
  • 1/2 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.


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