- 2 tablespoons oil
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 2 ounces packaged prosciutto, chopped
- 1/2 cup dry white wine
- 3/4 cup low fat chicken broth
- 1 cup diced tomatoes, drained
- 2 cups Birds Eye® Sweet Garden Peas
- 8 ounces cooked bow tie pasta
- 1/2 cup grated Parmesan cheese
- Heat oil in large skillet over MEDIUM heat. Add onion and celery, cook for 4 minutes or until cooked and lightly brown. Add prosciutto, cook another 2 minutes. Stir in wine, cook until reduced by half. Add chicken broth and tomatoes. Cover and cook 5 minutes more. Stir in peas, season with salt and pepper. Add cooked pasta, and 1/2 the grated cheese to the skillet. Mix everything quickly over LOW heat until well combined. Serve with remaining cheese.