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Mezzi Rigatoni with Peas, Prosciutto and Cream
Ingredients
  • 1 pound Mezzi Rigatoni pasta
  • 2 medium shallots chopped
  • 10 ounces frozen baby peas thawed or fresh if they are in season
  • 4 ounces prosciutto, cubed (if the prosciutto is sliced it can be juliened or cut into strips)
  • 2 cups heavy cream
  • 3 tablespoons extra virgin olive oil
  • 1 cup grated Pecorino Romano cheese
  • black pepper, to taste
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