Pasta with Mascarpone and Proscuitto

1/2 c. Mascarpone Cheese
3 T. Olive Oil
1 Clove garlic (minced)
3/4 t. Salt
1 t. Pepper
1/2 lb. Farfalle)
1/4 c. Grated Locatelli Romano
1 c. Baby Peas, cooked al dente and drained
1/3 lb. Slivered Proscuitto
While pasta boils, mash minced garlic and salt with a fork in a bowl-REALLY GRIND IT TOGETHER. Stir in pepper. Whisk in the mascarpone. Set aside. Cook pasta al dente and drain well. Pour pasta into large serving bowl and toss with mascarpone, oil, garlic combination, grated cheese, peas and prosciutto. Serve hot. Serves four.
Jen A.
Pittsburgh, PA