GREEN NOODLES AND HAM

Salt
1 (12- to 14-ounce) box spinach fettuccine pasta
1/4 pound prosciutto (Italian ham)
3 tablespoons butter (tablespoons are marked on the wrapper), cut into small pieces
1 cup whipping cream or half-and-half
1 to 1 1/2 cups grated Romano or Parmigiano Reggiano cheese
Freshly ground pepper, to taste
1 cup frozen green peas, thawed

Bring a large pot of water to a boil and add a spoonful of salt to water (to season the pasta as it cooks).

Add pasta to boiling water and cook according to package directions to al dente (done, but with a bite to it).

While pasta cooks, cut prosciutto into thin, short, ribbon-like pieces using kitchen scissors.

Separate prosciutto ribbons, loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Place butter in pan to melt. Add cream or half-and-half.

Stirring constantly, add 1 cup cheese and cook sauce 1 minute, seasoning with pepper and a pinch of salt.

Turn off heat under sauce and have a grown-up helper drain pasta for you.

Add pasta and defrosted peas to skillet with sauce. Toss pasta until sauce coats the noodles evenly.

Add prosciutto ribbons and toss to evenly distribute them. Taste the pasta and, if you think it needs it, melt in more cheese, up to 1/2 cup.

When the pasta tastes perfect, serve it.

Servings: 4
Source: Cooking Rocks! Rachael Ray 30-Minute Meals for Kids