I just made this for one of my non-Italian friends. She wanted the recipe. Note: Italian macaroni (pasta) is made with only durum semolina. A bit healthier than those made with white flour.



It's from my Nanna (Maria Marsala)

Peas and Prosciutto - Brought From Sicily by Maria Marsala
(side dish or appetizer or full meal, take your pick!)

2 medium yellow or white onions
¼ lb imported Prosciutto (if necessary, buy domestic prosciutto)
15 oz can LeSuer peas use entire contents of can (or baby peas and add salted water from the pasta)
I box Ditalini macaroni
Grated cheese (romano or locatelli to taste)
4 tablespoons butter and/or extra virgin olive oil
1 cup water from the boiled macaroni
Basil


Cook macaroni to al dente in water with a teaspoon of salt, and drain
Separately…
Sauté onions--the more the better in butter ( you could use olive oil too)
Add prosciutto
Add a little basil to taste (or not)
Add LeSure peas with the liquid
Add water

Combine the pasta with prosciutto/peas. The pasta will keep absorbing liquid and bloat so add more water if necessary or when you reheat.

Enjoy