Pea and Prosciutto Sauce for Pasta
|Olive oil||2 Tablespoon|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2⁄3 Cup (10.67 tbs)|
|Diced prosciutto ham||1 Cup (16 tbs) (Fat And Lean Parts)|
|Frozen peas||20 Ounce (Two 10 Ounce Packages)|
|Hot water/Beef bouillon/tomato sauce||1⁄4 Cup (4 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Ground pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon|
Heat the butter and the olive oil in a heavy saucepan.
Add the onion and 1/3 cup of the parsley.
Cook over low heat, stirring frequently, until the onion is soft.
Add the ham and cook 5 minutes longer.
Add the frozen peas and the hot water, beef bouillon or tomato sauce.
Cook covered over low heat for about 10 minutes or until the peas are tender but not mushy.
Stir in the heavy cream and season with salt and pepper.
Simmer without a cover for 5 more minutes, or until the sauce is thoroughly heated through.
Stir in the remaining parsley.
Pour over freshly cooked al dente pasta and serve with freshly grated Parmesan cheese.