For the best Tagliatelle with Prosciutto and Peas, we infuse cream with prosciutto di Parma. Aged Gruyère—a break from tradition—adds deep savoriness to the dish.

For the best Tagliatelle with Prosciutto and Peas, we infuse cream with prosciutto di Parma. Aged Gruyère—a break from tradition—adds deep savoriness to the dish.
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Bacon artichoke penne bake....use whole wheat pasta, center cut bacon and light alfredo. Leave out chicken and use full package of penne and add shredded fresh parm on top. MMMMM!!!
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SoMo
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