Pasta Shells with Prosciutto, Peas, and Mushrooms

2 Tbs olive oil
2 1/4 inch thick slices prosciutto, 1/4 inch dice
1/2 C onion, chopped
2 C sliced mushrooms
1 1/2 C peas
1 tsp butter
2 C chicken stock
1 pound pasta shells
1/2 C grated parmesan cheese
(chopped walnuts)

In deep skillet heat olive oil, add onion and prosciutto, stir until onions wilt. Add mushrooms and cook until moisture is gone, about 5 minutes. Add peas, butter, stock. Simmer until liquid is reduced by half, about 10 minutes. Salt pepper to taste.

In large pot bring 4 quarts water to boil with salt and cook pasta. Combine above mix and pasta and toss with parmesian cheese.


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