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Fettuccine With Artichokes, Peas And Prosciutto

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Washington Post
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main-dish dairy free nut free easter dinner italian

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Ingredients

3 medium medium artichokes

1 small medium onion, finely chopped

1/4 cup finely chopped flat-leaf parsley

1/3 cup olive oil

1 clove medium garlic, finely chopped

1/2 cup dry white wine

Salt

Freshly ground black pepper

1 cup fresh or frozen peas

1 pound fettuccine pasta

2 ounces prosciutto, thinly sliced, stacked and cut into narrow crosswise strips

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