Pasta With Peas (Spaghettini Con Piselli) - cooking recipe

Ingredients

1/4 c. olive oil
1/4 lb. Prosciutto, chopped
1 medium size onion, chopped
1 garlic clove, minced
1/2 c. finely chopped fresh parsley
1/2 c. chicken broth
1 to 2 c. fresh or frozen peas, parboiled
1 c. canned Italian plum tomatoes, drained and chopped
1 Tbsp. chopped fresh basil
1/2 tsp. salt
2 Tbsp. butter
1 c. grated Parmesan cheese
1 lb. spaghettini or linguini or fettucine

Preparation

Set 6 quarts of water to boil, with 2 tablespoons of salt; this may take half an hour.
Add the spaghettini and cook for 7 or 8 minutes, or until done, but still firm.
In a large skillet, heat the oil and add the ham, onion, garlic and parsley.
Cook until the onion is soft.
Add the broth and the peas, which have been partially cooked, but still should be quite firm.
Cook until the peas are almost done, then add the tomatoes and basil, salt and pepper to taste and cook for 2 to 3 minutes longer.
Drain the spaghettini and turn into warm bowl.
Add the sauce and the butter and half the cheese.
Toss gently and serve at once with the remaining cheese on the side.