November 1st, 2012
by LeeAnne Wright
Bring a large pot of salted water to a boil. Add pasta, cooking according to package instructions.
Meanwhile, in a large saucepan, heat 2 tablespoons of oil over medium heat. Sauté tomatoes for 5 minutes until skin splits; season with salt and pepper.
Reserving 1 cup of pasta water, drain pasta and transfer to saucepan with tomatoes. Add peas, prosciutto and grated Parmesan cheese to saucepan and toss with pasta. Add remaining olive oil and 1/2 cup of pasta water and toss for 1 minute; add remaining pasta water if needed. Serve on a platter, topping with basil and Parmesan cheese curls.
492 calories, 16 g fat, 88 mg calcium, 660 mg sodium, 64 g carbohydrates, 4 g fibre, 15 g protein. Excellent source of vitamins C and K; good source of iron; source of fibre and calcium.