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Ingredients:
10 fettuccinne pasta
39/2500 Quart(s) olive oil
163/5000 Pound(s) butter
3/4 diced onion
5 Pound(s) minced garlic
2 thinly sliced prosciutto
1/4 dry white wine
1 1/2 heavy cream
3/4 frozen peas
1 Ounce(s) salt
1 Ounce(s) black pepper
163/625 Pound(s) grated parmesan cheese
2 Bunch(s) parsley
Directions: Cook pasta and keep in warm water. While the pasta cooks, heat olive oil and butter in large saute pan over medium high heat. Add the onions and saute for 3 minutes. If using mushrooms, saute for two minutes now. Add garlic and saute for 30 seconds. Place the prosciutto in the pan and cook for one minute. Deglaze pan with wine and cook 30 seconds. Add cream, peas, salt, and pepper and heat for 4 minutes. Drain the pasta and toss in sauce. Sprinkle with cheese and parsley a nd serve.

Comments: Pasta with prosciutto and peas in a rich cream sauce.
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