Spring Pasta with Crispy Prosciutto, salad

Another repeat recipe of mine!
This is one of our favorite pasta dishes, and it's easy too, of course!

2 T olive oil
2 oz. sliced prosciutto
2 garlic cloves, sliced
1 shallot, sliced
1/2 C chicken broth
16 oz. GF pasta, cooked
1/3 C frozen peas
3 C baby spinach
1/4 tsp. salt
1/8 tsp. black pepper
2 oz. Feta cheese
1/4 C fresh basil, torn

In a large skillet, over med heat, heat the oil. Tear prosciutto into large pieces and cook until crispy, about 2 min. Remove from pan and drain on a paper towel. Add the garlic and shallot to the pan and cook until softened, about 2 min. Add the broth, cooked pasta, peas, spinach, salt and pepper and cook until pasta is heated and almost all the chicken broth is absorbed, about 5 min. Remove from heat, add the feta, basil, and crispy prosciutto, and toss.