Pasta, Portobella, and Prosciutto

Adapted from Chez Panisse

1/2 to 3/4 lb portobella mushrooms, sliced
1/4 cup Vera Jane's Extra-Virgin Olive Oil
1 cooking onion, diced
Sea salt
Freshly ground pepper
3 cloves garlic, chopped
1/2 lb sugar snap peas, strung, cut in half lengthwise
1/2 to 3/4 cup chicken stock
8 oz fettuccine
6 slices Parma Prosciutto, cut into small strips
1/4 cup fresh Italian parsley, chopped
Parmigiano-Reggiano cheese, grated

Sauté the mushrooms in hot olive oil. Add the onion, and season with salt and pepper. Lower the heat, and add the garlic and peas. Cook another minute, then add the chicken stock.

Cook the pasta, and add to the mushrooms. Toss together the fettucine, prosciutto, and the parsley. Serve garnished with Parmigiano-Reggiano cheese.

Makes 4 servings

Allergy Warning: Contains milk and wheat