Pasta with Peas, Prosciutto and Basil Cream Sauce

Info
Cook Time: 40 minutes

Serves: 4

Ingredients

 * 6 oz. of your favorite pasta (suggestion: bowtie, penne, mostaccioli)


 * 1 cup fresh or frozen (thawed) peas


 * 1 12-ounce can of nonfat evaporated milk


 * 1 tablespoon all-purpose flour


 * 2 tablespoons fresh basil, chopped


 * 1 clove garlic, smashed and minced


 * 1/4 cup shredded Parmesan cheese

Optional Garnishes:
 * 2 ounces prosciuitto, chopped


 * 1 tablespoon shredded Parmesan cheese


 * Fresh ground black pepper


 * 1 tablespoon chopped fresh basil

Directions

 * 1) Cook pasta according to package instructions, drain, then set aside in a serving bowl.
 * 2) While the pasta is cooking, add about 1/2 cup of water and bring to boil in a medium saucepan. Cook peas for 10 minutes then drain and discard remaining water in saucepan. Return peas to saucepan.
 * 3) In a small bowl whisk together the milk and flour then pour over the peas. Add the basil and garlic then stir to combine. Raise heat to medium and stir until thickened.
 * 4) Add the Parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta. Toss pasta until well-coated with the sauce then serve with optional garnishes.

Source

 * Pasta with Peas Prosciutto and Basil Cream Sauce from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource