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Heart-Shaped Pasta with Prosciutto, Fresh Tomato, Peas and Arugula

6 ounces heart shaped pasta (available at CheeseImporters.com) or pasta bowties, cooked until done, but slightly firm and drained (reserve 1/4 cup pasta water)
1/3 cup olive oil
2 cloves garlic, chopped
1/2 cup white wine
1 cup chicken broth (or 1 teaspoon bouillon dissolved in 1 cup warm water)
6-8 paper-thin slices prosciutto, cut into 1" ribbons (ask for it this way in the grocer's deli)
3/4 cup frozen peas
2 small Roma tomatoes seeded and diced (just cut into quarters and scoop out the seeds)
1 tablespoon lemon juice
2 cups roughly chopped arugula or 1/3 cup chopped fresh basil
1/2 teaspoon cornstarch dissolved in clam base or chicken broth
Salt and freshly cracked pepper
4 tablespoons shredded Parmesan
Optional: 10 large shrimp

Preheat large sauté pan on medium-high heat. Add oil and garlic, and sauté garlic until it begins to soften, approximately 20-30 seconds--do not let it brown. Add white wine and cook until reduced by half. If using shrimp add now. Add base or broth and bring to a boil; add reserved pasta water, prosciutto, peas, tomato and shrimp, and cook for about 30 seconds. Stir in lemon juice, remove from heat and let stand another 30 seconds. Fold in pasta and arugula or basil. Salt and pepper to taste, divide between two dinner plates or pasta bowls, and top with shredded Parmesan.

Wine - Sauvignon Blanc, Vouvray

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