- 1 cup tubetti
- 1 cup peas
- 1⁄4 cup heavy cream
- 1 egg
- 2 tablespoons grated parmesan cheese
- 1⁄4 cup slivered prosciutto
Directions See How It's Made
- Cook tubettini in plenty of boiling salted water for 5 minutes. Stir in peas.
- Cook until pasta is al dente, about 5 minutes longer. Drain.
- Beat cream, egg, and cheese together in serving bowl; add the hot pasta and the prosciutto; toss until blended.