Baked Strozzapreti with Peas, Prosciutto, and Parmigiano
1.Boil Strozzapreti. (or your favorite smallish tubular pasta)
2.Tumble into a large bowl filled with;
Fresh ricotta, fresh peas, ripped prosciutto, caramelized onions, sauteed garlic, freshly grated parm, salt + pepper, splashes of cream or milk, and olive oil.
3. Bake covered, topped with grated young asiago and a light cover of parmigiano.
4. Uncover and cook a bit more to brown.
5. Eat and be warm.
6. Drink and be warm.