1 lb tubetti (or elbow macaroni)
10 oz. package frozen tiny peas
2 T extra-virgin ollive oil
2 garlic clobves, finely chopped
6 T chopped fresh parsley
Black pepper to taste
1/4 lb. prosciutto, chopped
Bring a large pot of salted water to a boil. Add pasta & cook til al dente. About 2 mins before pasta is done, add peas
drain. Meanwhile, mix oil, garlic, parsley & pepper in a large bowl. Toss pasta & peas with garlic mixture. Add ham & toss again. Let sit 5 mns before serving. 590 cal, 11g fat, 17mg chol, 498 mg sod
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