This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time.
Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."
“I didn't want to let all that beauty go to waste, after the meal.” Faith Durand on centerpieces
“I didn't want to let all that beauty go to waste, after the meal.”