Artichoke, Walnut & Prosciutto Angel Hair

Directions

1. Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add prosciutto; stir to separate pieces. Add artichoke hearts; cook 2 to 3 minutes until artichokes and prosciutto are lightly browned, stirring occasionally. Remove from skillet; set aside.
2. Cook pasta according to package directions. Drain and return to pan.
3. Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add leeks and garlic; cook 2 to 3 minutes until lightly browned and tender, stirring frequently. Add broth to skillet; bring to boil. Cook 1 to 2 minutes to reduce by about half. Stir in cream; cook and stir 30 seconds to 1 minute to blend. Return artichoke mixture to pan; heat through.
4. Remove skillet from heat. Toss artichoke mixture with pasta. Add black pepper as desired. Add walnuts, parsley and Parmesan cheese; toss again. Serve with additional Parmesan cheese, if desired.