1/2 teaspoon kosher salt
pepper to taste
1 jalapeno pepper, seeds removed
grated Parmigiano Reggiano (optional)


Linguine
Cook pasta according to directions.

Prosciutto
Preheat oven to 400 degrees F.
On 1 tray lay the slices of prosciutto out in a single flat layer.
Season with freshly ground black pepper.
Roast the prosciutto until crispy, about 10 to 15 minutes

In a small saucepan melt butter and saute shallots until translucent.
Add peas and heavy cream. Cook for 2 minutes.
Season with nutmeg, salt and pepper to taste. Simmer for a few more minutes until peas are cooked through.
Remove from heat and transfer to a blender.
Add chopped jalapeno and process until smooth.
Toss cooked linguine in sauce and grated Parmiggiano Reggiano.
Serve with roasted prosciutto

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