Spaghetti with Portabellas, Peas, and Prosciutto

I just realized that I never posted this recipe! I made it for my aunt one night when she came over for dinner, and she absolutely LOVED it, so I have dedicated it to her. Its very tasty, and pretty light. 

Spaghetti with Portabellas, Peas, and Prosciutto

1/2 lb of spaghetti (again, quinoa is my favorite)
1 onion, finely chopped
2 cloves of garlic, minced
1/2 cup white wine
1 small package chopped prosciutto
1/2 lb frozen peas, defrosted
2 portabello mushroom caps, finely chopped
A large handful of parsley or basil, chopped

Put a pot of water on to boil, for the pasta. Cook until al dente, but reserve some of the starchy pasta water. Preheat a skillet to medium, and add the prosciutto. Once it is browned and crispy, add the onion, garlic and portabello mushrooms, and cook until softened and starting to brown. Deglaze the pan with the wine, allow to reduce slightly, then add the peas and mash slightly. Season with salt and pepper, and add the fresh herbs. Serve with some freshly grated parmesan.

Happy Eating!