Serves 4-6

8 oz. Penne pasta, uncooked
3 tbs. butter
4 oz. Prosciutto*, cut into 1/4-inch wide strips
1 small onion, diced (3/4 cup)
6 plum tomatoes, diced (3 cups)
1 cup whipping cream
1/2 cup fresh or frozen green peas
1/4 cup Parmesan cheese, grated
Freshly ground black pepper to taste

Cook pasta according to package directions, until tender, yet firm. Drain and set aside. Meanwhile, in a medium skillet over medium heat, melt butter. Add Prosciutto and onion. Cook until onion is tender, 3 to 5 minutes, stirring frequently. Stir in tomatoes. Add cream, peas, and pepper. Simmer until mixture is slightly thickened, about 5 minutes. Stir in Parmesan cheese. Toss cream mixture with pasta.

*Cooked ham may be substituted for Prosciutto.

From Colorado Country Life Magazine, June 2002