Fusilli with prosciutto and peas

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Butter
1 \N Minced carrot
1 \N Minced celery stalk
1 \N Minced small onion
6 \N Thin slices prosciutto - chopped
½ cup White wine
2 \N 12 oz. conta strained tomatoes; (Pomi brand)
1 cup Peas
1 pounds Cooked fusilli pasta

Directions: Heat the olive oil, butter in a large sauce pot. Add the minced carrot, celery and onion. Saut‚ briefly until tender. Add the prosciutto, white wine, and strained tomatoes. Cook for about 30 minutes over low heat to combine flavors. Finish with the peas and stir to combine. Toss the hot pasta with the sauce. Garnish with fresh basil and parmesan cheese.

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