4 tbsps extra-virgin olive oil
1/4 lb prosciutto (thinly sliced and cut into strips)
1 Shallot (minced about 1/4 cup)
3 Minced Garlic cloves
1 cup Fresh Green Peas
1/4 tsp red pepper flakes
2 tbsps Butter
¼ cup Heavy Cream
9 ozs Fresh Pasta
¼ cup Flat Leaf Parsley
Fresh shaved parm or asiago as desired
Salt and pepper to taste
1.In a large pot, cook fresh pasta according to package directions, al dente.
2.Meanwhile, in a large, deep skillet, heat oil over medium-high heat. Add butter, shallots and garlic, stirring constantly, 1 minute. Add peas and mushrooms and cook, stirring constantly, 1 minute. Add prosciutto and cook, about 2 minutes, until crisp.
3.Drain linguine; add to skillet along with salt, and pepper, tossing over medium heat to combine.
4.Place hot pasta mixture into a large serving bowl and garnish with shaved cheese and fresh parsley.