Tubetti with Peas and Prosciutto

Submitted by Arwen

"This recipe was found in the Miami Herald. Originally it came from Clifford A. Wright's cookbook, Cucina Rapida. It's great wth extra garlic :)"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 1 lb tubetti (elbows or ziti work fine too)
• 1 (10 ounce) package frozen tiny peas
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 6 tablespoons chopped fresh parsley
• fresh ground black pepper
• 1⁄4 lb prosciutto, chopped

directions

1. Bring a large pot of salted water to boil.
2. Add the pasta and cook until al dente.
3. About 2 minutes before the pasta is done, add the peas.
4. Drain.
5. Meanwhile, mix the oil, garlic, parsley and pepper in a large bowl.
6. Toss pasta and peas with the garlic mixture.
7. Add the prosciutto and toss again.