Walnut Infused Acini De Pepe Pasta(With Prosciutto, Red Peppers And Artichoke Hearts)

• 2 c. acini de pepe pasta, cooked
• 1 c. walnuts, chopped
• 1/2 c. shallots, diced
• 2 Tbsp. olive oil
• 2 c. white wine
• 3 c. cream
• 1/4 c. Parmesan cheese, freshly grated
• salt and pepper
• 1/2 c. red roasted peppers, julienned
• 3 Tbsp. basil, chiffonade
• 20 garlic flowers
• 16 artichoke hearts
• 1/2 c. Prosciutto, julienned
• 2 Tbsp. roasted pepper oil
• 2 Tbsp. basil oil

1. Saute walnuts and shallots with olive oil; add wine and reduce until dry.
2. Add cream; reduce by 1/3.
3. Season with salt and pepper. Toss with pasta and Parmesan.
4. Garnish with remaining ingredients. Serves 4.

acini, walnuts, shallots, olive oil, white wine, cream, parmesan cheese, salt, red roasted peppers, basil, garlic, hearts, pepper oil, basil oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028706 (may not work)