Ingredients

• 8 ounces angel hair pasta
• 1 red onion, sliced into half rounds
• 5 cloves garlic, sliced
• 3 bunches endive, sliced thickly
• 4 ounce package prosciutto
• gorgonzola cheese
• 2-3 tablespoons olive oil (1 for sautéing onion and another 1-2 when you add the endive)
• 1/2 cup olive oil (add when you add the sugar snap peas)
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Directions

1. Cook pasta according to package directions.
2. Heat 1 tablespoon olive oil and add prosciutto, cooking for 2-3 minutes, until it starts to get crispy. Remove to a plate.
3. Add another 1-2 tablespoons to skillet and cook red onion until it starts to caramelize. Add endive, salt and pepper, and cook for a few minutes. Add garlic and cook for 45 seconds.
4. Add 1/2 cup olive oil to the pan. Place sugar snap peas into skillet and sauté for 2-3 minutes, just until crisp tender. Turn off heat.
5. Add cooked pasta directly to skillet and toss together.
6. Serve with gorgonzola cheese.

Enjoy!

Until next time, Kris