Bow Ties Romano
8 ounces uncooked bow tie pasta
2 tablespoons butter
3 cups thin sliced fresh mushrooms (8 oz)
1 cup chopped prosciutto or ham
3/4 cup light cream
1 cup frozen peas, thawed
1/2 cup grated romano cheese
Cook pasta and drain.
Meanwhile, in a large skillet over medium heat, melt butter and add mushrooms and proscuitto.
Cook 5 minutes or until mushrooms are tender.
Add light cream and heat ALMOST to boiling.
Add peas and heat thru.
Toss with hot pasta and Romano cheese.