Tubetti with Peas and Prosciutto

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: 25 mins
• 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.