Pasta with Prosciutto Crudo, Peas, and Parmigiano-Reggiano

Course Appetizers Total Time Under 30m

Ingredients in this Recipe

1 medium shallot, minced
1 pound dry linguine or fettuccini, cooked and drained according to the package instructions
1 teaspoon red pepper flakes
2 cups fresh shelled peas or frozen peas (no need to thaw)
3 ounces finely grated Parmigiano Reggiano (see Notes)
6 medium garlic cloves, minced
6 ounces thinly sliced prosciutto crudo, diced
¼ cup olive oil
½ cup reduced sodium, fat free chicken broth
½ teaspoon freshly ground black pepper

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