Ingredients
- 8 oz Anna Gluten Free Penne Rigate
- 1 tbsp Unsalted Butter
- 1/2 White Onion, peeled and finely chopped
- 6 paper thin slices Prosciutto, chopped
- 2 cups Frozen Peas
- 1 cup Heavy Cream
- 1 tbsp Cento Vegetable Paste in a Tube
- 2 tbsp Parmesan Cheese, grated
Directions
Prepare pasta according to instructions on package, drain and reserve 1 cup of pasta water. In the same pot, melt butter over medium-high heat. Sauté onions for about 1 minute until they turn translucent, be careful not to brown them. Add prosciutto and cook for another minute or until it starts to sizzle. Add peas, cream and vegetable paste, stirring together to blend paste into cream. Add pasta and salt and pepper, to taste. Toss everything together, adding reserved pasta water until you reach your desired consistency. Add cheese, stir well to combine and serve immediately. Serves 4.
