Pasta with Peas, Prosciutto and Basil Cream Sauce

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
 * 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 x 12-ounce can of non-fat evaporated milk
 * 1 tablespoon all-purpose flour
 * 2 tablespoons fresh basil, chopped
 * 1 clove garlic, smashed and minced
 * ¼ cup shredded Parmesan cheese
 * 2 ounces prosciutto, chopped

Optional garnishes

 * 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 ½ cup of water and bring to boil in a medium saucepan.
 * 3) Cook peas for 10 minutes then drain and discard remaining water in saucepan.
 * 4) Return peas to saucepan.
 * 5) In a small bowl whisk together the milk and flour then pour over the peas.
 * 6) Add the basil and garlic then stir to combine.
 * 7) Raise heat to medium and stir until thickened.
 * 8) Add the parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta.
 * 9) Toss pasta until well-coated with the sauce then serve with optional garnishes.