Shells with Artichokes, Peas & Prosciutto

serves 4
1 can artichoke hearts, drained
2 Tbs olive oil
2 garlic cloves, minced

1 tsp salt

2 tsp finely chopped fresh thyme

Freshly ground black pepper
1 1/2 cups thawed frozen peas
3/4 cups heavy cream
2 oz thinly sliced prosciutto, cut into julienne strips
1 lb dried medium pasta shells

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil.
Warm the olive oil and garlic in a large frying pan placed over medium-low heat. Cook, stirring, for a minute or so, or until the garlic is fragrant. Drain the artichokes and add to the pan, along with the salt, thyme, and a few grinds of pepper. Cook 1 minute.

Stir in the peas and cook for another minute, or until they are bright green. Add the cream, reduce the heat to medium-low, and cook for 5 to 7 minutes, or until the sauce has thickened. Turn o the heat, stir in the prosciutto, and cover to keep warm.

Add the pasta to the boiling water and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Sprinkle in half of the Parmigiano-Reggiano and gently toss again. Transfer the dressed pasta to shallow individual bowls and sprinkle with the remaining Parmesan cheese.

Serve immediately.


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