- 1 (20 ounce) container Safeway SELECT Verdi Alfredo Pasta Sauce
- 1/4 cup dry white wine
- 1 (3 ounce) package Safeway SELECT Primo Taglio Prosciutto
- 2 teaspoons Safeway SELECT Verdi Olive Oil
- 2 (9 ounce) packages fresh Safeway SELECT Verdi Egg Linguine
- 1 cup frozen Safeway SELECT Petite Peas
- ground nutmeg
- In a 5- to 6-quart pan over high heat, bring about 3 quarts of water to boiling. In another 1 1/2- to 2-quart pan, whisk together the alfredo sauce and white wine. Place over low heat and stir occasionally until hot.
- While water and sauce heat, cut prosciutto into fine slivers. Pour oil into an 8- to 10-inch nonstick pan. Add slivered prosciutto; stir often over medium-high heat until prosciutto is lightly browned and crisp, about 7 minutes. Remove from pan with a slotted spoon and let drain on a paper towel.
- When water boils, add linguine and cook 2 minutes. Add peas and continue to boil until pasta is cooked and peas are tender-crisp to bite, 1 to 2 more minutes.
- Drain pasta and peas well, then return them to the 5- to 6-quart pan. Add heated sauce and toss gently until pasta is coated. Arrange pasta on a serving platter or individual plates. Sprinkle lightly to taste with nutmeg, then top with browned prosciutto.