Pasta with Prosciutto Toss

• 1 package (16 ounces) linguine
• 1/2 cup fresh or frozen peas, thawed
• 2 Tbl minced garlic
• 1 Tbl Italian seasoning *
• 1 tsp. pepper
• 1/4 cup Basil olive oil
• 1/2 lb thinly sliced prosciutto or deli ham, chopped
• 1/4 c shredded Parmesan cheese

 

• *Italian seasoning:
  • 2 Tbl dried parsley
  • 2 Tbl dried basil
  • 1 Tbl dried rosemary
  • 2 Tbl dried oregano
  • 1 Tbl dried thyme
  • 1 Tbl dried chili flakes
  • 1 tsp dried garlic powder

Combine in a small bowl and mix well. Store in an airtight container in a cool dark place for up to 6 months.

1. Cook linguine according to directions, add the peas during the last 3 minutes. Meanwhile, in a large cast-iron or another heavy skillet, saute the minced garlic, Italian seasoning, and pepper in the Basil Olive oil until the garlic is tender, about 1 minute. Stir in prosciutto or ham.
2. Drain the linguine; add back to the skillet and toss to coat. Sprinkle with parmesan cheese.