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 ==
# Cook pasta according to package instructions, drain, then set aside in a serving bowl.
# While the pasta is cooking, add about ½ 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.
# 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.
# 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.
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Category:Penne Recipes
Category:Farfalle Recipes
Category:Mostaccioli Recipes
Category:Pea Recipes
Category:Prosciutto Recipes
Category:Basil Recipes
Category:Italian Recipes
Category:Main Dish Pasta Recipes