Cooking with Carando
Pasta Shells with Carando Prosciutto webisode #10
Quick Details
Serves 4 to 6
Ready In 15 minutes
Ingredients
- 1 lb. uncooked pasta shells
- 1 cup chopped Carando® Italian Style Skinless Prosciutto
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup thinly sliced green onion(s)
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 cups frozen green peas
- 1/2 cup thinly sliced sun dried tomatoes
- 1 cup (4 oz.) shredded mozzarella cheese
- salt
- black pepper
Preparation
- Cook pasta according to package directions; drain.
- Meanwhile, in large skillet, cook prosciutto in olive oil over medium heat for 3 to 4 minutes. Add garlic and green onions; cook an additional 3 to 4 minutes.
- Stir in chicken broth and wine. Add peas and sundried tomatoes; cook for 3 minutes. Stir in mozzarella and Parmesan cheese; season with salt and pepper to taste.
- Pour over cooked drained pasta. Toss together and serve.
