8 slices prosciutto cut into ½ inch pieces
3 cups green peas, fresh or frozen
2-3 shallots, diced
1 cup white wine
2 cups vegetable stock
Heavy cream as needed
¼ cup Italian parsley
Sauté prosciutto and shallots until prosciutto is just crisp. Add white wine and allow to cook down. Add stock and allow to reduce some. Add peas just long enough to cook. Salt to taste and add heavy cream removing pan from heat. Toss with cooked pasta, garnish with parsley and serve with parmesan cheese.