Name: Prociutto and Pea Sauce
Ingredients: 1 c Heavy cream; 6 Sun-dried tomatoes; 1 tb Olive oil; 1 Shallot, chopped; 2 oz Prociutto, minced; 1 c Green peas, fresh or frozen; Salt to taste; White pepper to taste; 8 oz Penne or radiatore; Grated Romano cheese

The idea that the service to God should have only to do with a church altar, singing, reading, sacrifice, and the like is without doubt but the worst trick of the devil. How could the devil have led us more effectively astray than by the narrow conception that service to God takes place only in church and by works done therein… The whole world could abound with services to the Lord…not only in churches but also in the home, kitchen, workshop, field.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian	4	Servings

INGREDIENTS

1	c	Heavy cream
6		Sun-dried tomatoes
1	tb	Olive oil
1		Shallot, chopped
2	oz	Prociutto, minced
1	c	Green peas, fresh or frozen
		Salt to taste
		White pepper to taste
8	oz	Penne or radiatore
		Grated Romano cheese

INSTRUCTIONS

Place cream in a small saucepan and cook until it thickens and
reduces by 1/3, about 10 minutes.
Soak sun-dried tomatoes in boiling water for 2 minutes, or until
softened. Chop.
In a skillet, heat olive oil and saute shallot 1 minute. Add
prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and
peas; cook 2 minutes. Season with salt and pepper.
Cook pasta until almost al dente. Drain and return to pot. Stir in
sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon
into warm dishes and sprinkle lightly with cheese.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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