PALM SUNDAY SIMPLE SUPPER ~ PASTA with PROSCIUTTO, PEPPERS & PEAS

~ Hyacinth

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PASTA with PROSCIUTTO, PEPPERS & PEAS

~ a simple one plate supper

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1 1/2 lbs. bow-tie pasta (try spinach or whole wheat for a change)

1/2 lb. chopped prosciutto

3 Tbsp. extra-virgin olive oil (pepper flavored if you have it)

1 julienne sliced red peppers

1 julienne sliced orange pepper

1 julienne sliced yellow pepper

1 large chopped red onion

2 cup thawed frozen peas

1 bunch freshly chopped parsley

coarse salt and freshly ground black pepper to taste

Feta or Parmesan cheese

• While pasta water is coming to a rolling boil, heat 2 Tbsp. olive oil in large pan. Saute prosciutto, peppers, and onion until softened but still crisp. Add peas and season with salt & pepper.
• Heavily salt boiling water and cook pasta. Drain well and coat with 1 Tbsp. olive oil and additional cracked pepper. Toss well, adding more olive oil if needed.
• Place pasta in serving dish topped with prosciutto and vegetables. Garnish with chopped parsley. Top with healthy coat of feta or Parmesan cheese.