Mezzi Rigatoni with Peas, Prosciutto and Cream

Mezzi Rigatoni with Peas, Prosciutto and Cream... this is a great dish to make at any time of the year!

For 4 Person(s)

1 pound Mezzi Rigatoni pasta
2 medium shallots chopped
10 ounces frozen baby peas thawed or fresh if they are in season
4 ounces prosciutto, cubed (if the prosciutto is sliced it can be juliened or cut into strips)
2 cups heavy cream
3 tablespoons extra virgin olive oil
1 cup grated Pecorino Romano cheese
black pepper, to taste

Cook Pasta in salted boiling water until slightly under Al Dente.
In a large Saute Pan heat the Oil and saute the shallots until crisp at the edges.
Add the Prosciutto and saute another 2-3 minutes.
Add the peas and the heavy cream and bring to a quick boil for about a minute just until it all comes together.
Add the Pasta and the grated cheese to the saute pan and toss together 1-2 minutes.
Serve immediately with fresh cracked Black Pepper and more grated cheese if desired.

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