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It’s just eight days before I head east to spend the holidays with my family, and this next week is filled with lunches, dinners and cocktails with friends, so I’m in my Eat-What-You’ve-Got mode [yet again]. Although fridge and pantry are pretty bare, there’s some decent bones here. Pulling items from both, there’s pasta, peas, prosciutto, pine nuts, parsley and Parmesan. I promise this alliteration was unplanned! Let’s call it Kismet, because the combination was actually quite tasty and satisfying on this chilly near-winter’s night.

Here’s the details:
2 portions
5 minutes prep; 15 minutes cooking

1/2 box whole wheat penne
2 slices prosciutto
2 TBSP olive oil
1 clove garlic, minced
1/4 tsp red pepper flakes
1/4 cup frozen peas
1/8 cup pine nuts
2 TBSP chopped parsley
2 TBSP grated Parmesan
Salt & freshly ground pepper

Heat oven to 350. Place prosciutto on a baking sheet and bake in pre-heated oven until crispy, about 4 minutes. Cool on a paper towel. Meanwhile, bring water to a rolling ball and add salt and pasta. While pasta cooks, toast pine nuts over medium heat in a small, dry skillet. Add olive oil to a medium skillet. When pasta has about 3 minutes left to cook, warm olive oil over medium heat, then add garlic and pepper flakes for 30 seconds. Add peas. When pasta is al dente, remove from pasta water and add to skillet. Toss together for a minute, then add half of the cheese and the parsley. Season with salt and pepper. Add a bit of pasta water if needed to make the sauce. Spoon pasta into warmed bowls and garnish with crumbled prosciutto and a bit more cheese.

“More p’s pretty please!”