Spaghetti with prosciutto, green peas and artichokes

Ingredients:

• 220 g spaghetti
• 1 tbsp extra-virgin olive oil
• 1 small shallot, finely chopped
• 0.5 tsp chopped fresh rosemary
• 1 package (250g) frozen artichoke hearts, thawed and halved
• 1/4 cup dry white wine
• 1 cup heavy cream
• 0.5 cup grated fontina cheese (about 60 g)
• 60 g thin slices of prosciutto, cut into pieces
• 1 cup frozen green peas, thawed
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Pour off 0.5 cups of water and drain the pasta in a colander.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallots and rosemary and cook, stirring occasionally, until the shallots are slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon of salt, and a few grinds of black pepper; cook, stirring occasionally, until softened, about 2 minutes.
3. Reduce heat to medium and add the wine; cook, stirring occasionally, until slightly reduced, about 1 minute. Add the cream and bring to a simmer, stirring occasionally. Continue cooking until the sauce thickens slightly, about 1 minute. Add the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
4. Reduce the heat to low and add the spaghetti, peas, and Parmesan to the pan. Stir to distribute the ingredients evenly, adding more of the pasta cooking water if necessary. Season with salt and pepper to taste.