Prosciutto, Pasta, and Peas

Happy First Day of SPRING!!!!! This is a great way to get your kids (of any age) to eat their veggies, and come back for more:
(4 servings)

1 cup dried ditalini pasta (tiny tubes the size of peas)
2 cups shelled peas (either fresh or frozen) - I like the frozen petite peas at Trader Joe's*
1/2 cup loosely packed fresh basil leaves
1 shallot, peeled and quartered
1/4 cup finely shredded Parmesan cheese
1 T. butter
1/4 t. Kosher* salt
1/4 t. freshly* ground pepper
2 oz. thinly sliced prosciutto
1/4 cup whipping cream
Baby salad greens

Cook pasta according to package directions in salted* water, adding 1 cup of the peas the last 2 mins. of cooking. Reserve 1 cup pasta water. Drain pasta and peas, and set aside. In a food processor, combine remaining peas (if using fresh peas, blanch in boiling water 2 mins. before processing), basil, shallot, 2 T. of the Parmesan, and S&P. Add 1/2 cup of the reserved pasta water. Cover; process until nearly smooth. Set aside. In a large skillet, heat butter over med. heat. Add prosciutto; cook 2-3 mins. or until crispy. Remove to paper towels to drain. Cut into strips. Add cream to skillet; bring to boiling. Boil gently, uncovered, 1 min. Add pasta mixture, blended pea mixture, and remaining 1/2 cup pasta water. Toss gently until heated through. Top with prosciutto, remaining Parmesan, and baby salad greens. Toss to coat. Serve with baby carrots, and cold red grapes.

Evaluate your focus today, and make sure you are going in the right direction. Don't forget to have FUN!!

Love,

MM

*Denotes my suggestions, additions, or changes to the original recipe. If the title is preceded by "MM's", it is totally my recipe that I have made up (info. for my new readers).