1 pound fettuccine
4 ounces prosciutto, thinly sliced and cut crosswise into 1/2 inch ribbons
2 cups frozen peas
1 1/2 pounds Swiss chard, leaves only cut into 1/2 inch ribbons, boiled for five minutes, then drained and squeezed
1/4 onion, finely diced
4 tablespoons of olive oil
4 tablespoons of butter
1/2 cup white wine
1 cup chicken broth
Grated Parmesan for sprinkling as a garnish
While pasta is boiling in salted water, in a big skillet, sauté onion in the oil until clear.
Add the prosciutto and Swiss chard and sauté on medium heat for 3 minutes.
Add in peas and white wine and cook until the wine evaporates.
Add broth and peas and continue cooking on low until the pasta is ready.
Add pasta to the skillet along with 1/2 cup of the water off of the pasta. Add the chopped parsley and butter. Sauté on high for 30 seconds or until all is combined.
Sprinkle the top of each plate with shredded fresh Parmesan.