Cavatappi with Prosciutto and Peas

DF

Peas are one of the first signs that Spring has arrived.  Isn’t it weird that plants just know when to start growing again? I think it’s pretty miraculous. So why not take full advantage of nature’s bounty?  This pasta is delicious with fresh peas, but it can also be made all winter long with frozen peas as they are packed at the peak of ripe perfection.

Food 123

Cavatappi with Prosciutto and Peas
1 lb cavatappi pasta, cooked
2 shallots, diced
1 garlic clove, minced
8 slices prosciutto, chopped
3/4 c frozen or fresh peas
1 c grape tomatoes, halved and seeded
1/4 tsp red pepper flakes
salt
1 c cooked rotisserie chicken
1/4 c white wine
1/4 c chicken broth
1/2 c basil, chopped
parmesan for serving if desired

In a large saute pan heat olive oil over medium heat.  Add shallot and garlic, cook until softened about 5 minutes.  Add prosciutto, frozen peas, grapes tomatoes, red pepper flakes, and salt.  Add cooked rotisserie chicken and cook until warmed through.  Add white wine and chicken broth, let reduce by 1/3.  Add cooked pasta and basil, toss to combine.  Add parmesan cheese to taste if desired.

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