Baked Strozzapreti with Peas, Prosciutto, and Parmigiano

baked pasta with peas, prosciutto, and park

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.



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