Heart-Shaped Pasta with Proscuitto, Peas, and Arugula
  • 6ounces heart-shaped pastaor bow-tie noodles
  • 1/3cup olive oil
  • 2cloves garlicchopped
  • 1/2cup white wine
  • 10large shrimppeeled and deveined
  • 1cup chicken brothor 1 teaspoon bouillon dissolved in 1 cup warm water
  • 1/2teaspoon cornstartchdissolve it into chicken broth
  • 6-8paper-thin slices prosciuttocut into 1-inch ribbons – ask for it this way at the grocery deli
  • 3/4cup frozen peas
  • 2small Roma tomatoesseeded and diced – just cut into quarters and scoop out the seeds
  • 1tablespoon lemon juice
  • 2cups roughly chopped arugula or 1/3 cup chopped fresh basil
  • Salt and freshly cracked pepper
  • 4tablespoons shredded Parmesan cheese
  1. Cook pasta until just barely tender. Drain, reserving 1/4 cup of the cooking water.
  2. Preheat a large sauté pan on medium-high heat. Add oil and garlic, and sauté garlic until it begins to soften, approximately 20-30 seconds—do not let it brown. Add white wine and cook until reduced by half. (If using shrimp, add now; stir for 2 minutes, until nearly opaque.)
  3. Add broth with dissolved cornstarch and bring to a boil; add reserved 1/4 cup pasta water, prosciutto, peas, and tomato, and cook for about 30 seconds. Stir in lemon juice, remove from heat, and let stand another 30 seconds. Fold in cooked pasta and arugula or basil. Salt and pepper to taste, divide between two dinner plates or pasta bowls, and top with shredded Parmesan.
Recipe Notes

Suggested wine – Sauvignon Blanc, Vouvray