Penne with Spring Peas, Onions and Ham

This recipe serves:  1 2 4 8

4 teaspoons olive oil
2 tablespoons chopped onion
salt to taste
freshly ground black pepper
1/2 cup fresh, shelled peas
1 ounce boiled, unsmoked lean ham, cut into 1/4-inch wide strips
3 ounces penne pasta
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped, fresh Italian parsley
1. Bring a large pot of salted water to a boil.

2. In a medium skillet, heat 1/2 of the olive oil over medium-low heat. Add the onion with a dash of salt and pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the peas and cook for 5 minutes or longer, depending on their size and freshness. Add the ham and cook for 2 minutes more.

3. Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain. Toss with the remaining olive oil, onion, peas, ham, 1/2 of the Parmesan cheese and 1/2 of the parsley.

4. Place the pasta in a warm bowl and sprinkle with the remaining Parmesan and parsley. Serve immediately.

Serving Size: 1 bowl

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