Prociutto and Pea Sauce

1 c Heavy cream

6 Sun-dried tomatoes

1 tb Olive oil

1 Shallot, chopped

2 oz Prociutto, minced

1 c Green peas, fresh or frozen

Salt to taste White pepper to taste 8 oz Penne or radiatore

Grated Romano cheese Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes.

Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop. In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper. Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.