Walnut Infused Acini De Pepe Pasta(With Prosciutto, Red Peppers And Artichoke Hearts) - cooking recipe

Ingredients

2 c. acini de pepe pasta, cooked
1 c. walnuts, chopped
1/2 c. shallots, diced
2 Tbsp. olive oil
2 c. white wine
3 c. cream
1/4 c. Parmesan cheese, freshly grated
salt and pepper
1/2 c. red roasted peppers, julienned
3 Tbsp. basil, chiffonade
20 garlic flowers
16 artichoke hearts
1/2 c. Prosciutto, julienned
2 Tbsp. roasted pepper oil
2 Tbsp. basil oil

Preparation

Saute walnuts and shallots with olive oil; add wine and reduce until dry.
Add cream; reduce by 1/3.
Season with salt and pepper. Toss with pasta and Parmesan.
Garnish with remaining ingredients. Serves 4.