Pasta with prosciutto and peas

Is there anything better than fresh pasta? Can't think of anything offhand. (I have even been known to  go so far as to make the pasta from scratch. But that requires a bottle of Petit Verdot, some serious R&B and lots of time - so it doesn't happen as often as we'd like.)  For a quick dinner fix a pack of Olivieri linguini, a little prosciutto and some asiago shavings is heavenly. The peas in the recipe make it guilt free because it's a solid serving of vegetables. And the glass of red wine definitely counts as a serving of fruit.

I don't know where we first tried this dish, but we love it. And it's super quick to make (15 minutes) with a minimum of fuss and ingredients. I'm sort of guessing at the quantities based on the photos I took when I made it. But it's the kind of meal that is easy to wing so more or less follow the instructions and prepare to be amazed.

Makes 4 servings

Pasta with prosciutto & peas

olive oil to saute onions
1 onion, finely chopped
300 g prosciutto (the Cappola brand at Costco is perfect for this!)
2 cups frozen peas
1 cup chicken broth (or broth and white wine mix)
pepper
350 g package fresh pasta (linguine or fettuccine)
Shaved cheese (parmesan, romano, or asiago)

Set water to boil for pasta while making prosciutto and peas.

Saute the onions in olive oil until translucent

Stir in the prosciutto and cook for 1 to 2 minutes. 

Add the peas and saute until heated through, about 5 minutes.  

During time you are heating peas, add in broth 1/4 cup at a time. This makes it a little "saucier" to ladle over the pasta.

Add pepper to taste.

Meanwhile cook fresh pasta according to package instructions.

Spoon hot prosciutto and peas over pasta. Sprinkle with shaved cheese, to taste. 

I had some wilt-y red onions and green onions in the fridge so I used them.

Add in the prosciutto.

Peas and broth ready to go.

Heating it through.

So easy. So good.