Ingredients:
8 ounces (4 cups) bow tie pasta
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 teaspoons minced garlic
2 ounces thinly sliced Prosciutto di Parma cut in strips (about 1/2 cup)
14 1/2 ounces tomatoes
1 cup frozen baby peas
4 cups thinly sliced chicory

Preparation:
Cook pasta according to package directions; drain. Rinse with warm water; drain again; transfer to a large serving bowl and set aside. Meanwhile, in a large skillet over medium heat, heat olive oil; add onion and garlic. Cook, stirring occasionally, until nearly crisp-tender, about 3 minutes. Add 1/4 cup of the Prosciutto di Parma; cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add tomatoes and peas; cook, stirring occasionally, until hot, 3 to 4 minutes. Add chicory and the remaining 1/4 cup Prosciutto di Parma; cook until chicory is wilted, about 2 minutes. Pour over reserved pasta; toss to mix and coat. Serve hot or at room temperature.

Makes 4 portions (7 cups).