RCI-ND.002.0097.001
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 : 40 minutes : 4
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of your favorite pasta (suggestion: bowtie6 ozpenne, mostaccioli)
- 1 cup
- x 12-ounce can of non-fat evaporated milk1 unit
- 1 tablespoon
- fresh basil2 tablespoonschopped
- garlic1 clovesmashed and minced
- ¼ cup
- prosciutto2 ounceschopped
Method
1
Bring a large pot of salted water to a boil and add the pasta, cooking until al dente according to package directions, then drain and set aside.
2
While the pasta cooks, heat a large skillet over medium heat and add the chopped prosciutto, stirring occasionally until the edges begin to crisp, about 2-3 minutes.
3
Add the minced garlic to the skillet with the prosciutto and sauté until fragrant.
2 minutes
4
Sprinkle the flour over the prosciutto and garlic mixture, stirring constantly to create a light paste and prevent lumps.
5
Gradually pour in the evaporated milk while stirring continuously to combine smoothly with the flour mixture.
6
Bring the sauce to a gentle simmer over medium heat, stirring occasionally, until slightly thickened.
5 minutes
7
Stir in the peas and cook until heated through, about 2 minutes.
8
Remove the skillet from heat and fold in the fresh chopped basil and Parmesan cheese until evenly distributed.
9
Add the cooked pasta to the skillet and toss gently until all pieces are coated with the cream sauce.
10
Divide among serving bowls and serve immediately while hot.