1 pound tubular pasta, such as penne
2 ounces peas, cooked
2 oz. celery (about two stalks), minced
7 ounces Prosciutto di Parma ®, cut into small cubes
4 ounces medium-sized shrimp, shelled, deveined and boiled
How to make the Prosciutto di Parma and Shrimp Salad:
Cook pasta in salted boiling water and let cool. Place celery, peas, Prosciutto di Parma ®, shrimp and the pasta in a large bowl and season with salt, olive oil and white pepper. Mix well.
Courtesy of Paola Rossi, LA GREPPIA Restaurant. Parma. Italy.