A tasty dish perfect for the whole family!

1 and 1/2 cups fresh spring peas (shelled)
1 pound gluten-free penne pasta
3 tablespoons unsalted butter
4 cloves garlic (peeled, minced)
1 and 1/2 cups prosciutto (thinly cut into 1/4-inch strips lengthwise)
3/4 cup heavy cream
1/2 cup parmesan (freshly grated, plus more to taste)
1/2 cup parsley (chopped, plus more to garnish)
Kosher salt and freshly ground pepper (to taste)

Line a plate with paper towels and set aside. Bring a large pot of salted water to a boil. Fill a medium bowl with cold water and ice and set aside.
Blanch the spring peas by placing them in the pot of boiling water for 1-2 minutes. Transfer to the ice bath and submerge to stop the cooking process. Remove to prepared plate to dry and set aside.
To the same pot of boiling water, add the penne and cook penne 1 minute less than package directions.
Heat a large heavy-bottomed saute pan over medium heat and melt butter. Add garlic and cook until fragrant, about 1 minute. Add the heavy cream and stir to combine. Allow to cook until the heavy cream has reduced slightly and is a sauce-like consistency, about 2-3 minutes. Stir in the blanched peas and prosciutto, and cook until warmed through, about 1 minute more. Drain pasta and add to pan, tossing to combine. Season with salt and pepper to taste. Add parmesan and parsley, and toss to combine. Serve immediately.
Tip: If your local market does not carry prosciutto, try this recipe with pancetta or bacon!