Three P’s Pasta

Serves 6

12 ounces fusilli pasta
1-1/2 cups Silver Palate Tomato Romano Pasta Sauce
2/3 cups sodium-reduced chicken stock
1 teaspoon dried oregano
2 ounces thinly sliced prosciutto, finely chopped
1-1/2 cups frozen peas, defrosted
Freshly ground black pepper to taste
Grated Parmesan cheese


Cook fusilli in plenty of boiling salted water until al dente. Meanwhile, combine Silver Palate Tomato Romano Pasta Sauce, stock, oregano, prosciuto and peas in a saucepan and heat over medium-high heat until hot. Drain pasta well, add sauce, season with black pepper and toss. Serve at once and pass Parmesan cheese.

Silver Palate Products used in this recipe: