Papardelle with Proscuitto and Peas

Dinner party. To start we had cheese and crackers (two mini cheeses-- a camembert and a blue cheese from rouge et noir) and hummus and carrots. At the table we had papardelle with proscuitto and peas, salad with homemade croutons, parmesan and lemon vinagrette. For dessert we had vanilla gelato and passed a bowl of peanut butter cups and other halloween candy.

Here is the pasta recipe--quick and easy!
1/2 stick butter
3 small onions, chopped
1/2 lb. thinly sliced proscuitto, chopped
1 tsp. dried italian herbs
1/2 tsp. ground black pepper
3/4 cup dry white wine
2 cups heavy cream
1 1/2 cups frozen peas
1 cup shredded parmesan, plus more for passing
1 lb. wide, flat pasta, I like papardelle.

Heat a big pot of water for the pasta. Heat a large saute pan with the butter. Add onion, proscuitto, herbs and pepper. Saute until onion is soft --about 8 minutes. Add wine and bring to a boil. Turn down heat and simmer until liquid is reduced to about 1/4 cup. Add cream. Bring a boil and then reduce heat and simmer until sauce thickens--about 15 minutes.

While sauce is thickening cook pasta according to package directions. Drain.

Once sauce is thick and pasta is cooked add the peas and parmesan to the sauce and stir. Dump the pasta into the sauce and toss to coat. Serve in warm bowls and pass the parmesan.