Angel Hair Pasta with Prosciutto and Peas
Serves: 4 as a main course

12 oz. egg noodles
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 Tbsp. butter
1 medium shallot, minced
1 cup cream
1 cup white wine
1cup green peas, fresh is best but frozen will suffice
4 oz. sliced prosciutto, cut into thin strips
1/4 cup grated parmesan cheese

Cook the pasta according to package directions. Drain in a colander, reserving a small amount of the cooking water. Return the pasta to the pot and add the olive oil, salt and pepper.

Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until tender, 2 to 3 minutes. Stir in the cream and white wine. Bring to a boil. Add the peas and cook until the peas become tender, 2 to 3 minutes. Stir in the prosciutto and parmesan and cook 1 minute. Add the pasta and toss to coat well. Top with additional parmesan cheese, if desired.