Instructions: Cook pasta according to package directions; drain. Melt 1/4 cup butter in a Dutch oven over medium heat. Add prosciutto; saute until browned. Drain.

Set aside.

Melt remaining 1/4 cup butter in Dutch oven over medium heat. Add cooked pasta, whipping cream, artichoke hearts, and 1/4 cup chives; toss gently.

Transfer to serving platter; sprinkle with prosciutto and remaining chives.

Serve immediately.

Yield: 6 servings.

Notes: If prosciutto isnt available, substitute crumbled bacon and reduce butter to 1/4 cup.

NOTES : Toasted pine nuts add satisfying crunch to this meatless entree.

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