Garlic Pasta with Proscuitto
Serves 4
Ingredients
- 1 cup chicken broth
- 3/4 cup whipping cream
- 1/2 teaspoon crushed red pepper
- 3 cloves minced garlic
- 1/2 cup grated parmesan cheese
- 1 tablespoon butter
- 12 ozs. coarsely chopped mushrooms
- 12 ozs. penne pasta
- 1 1/2 cups frozen peas, thawed
- 8 thin slices proscuitto, cut into 1/4 inch strips
- grated parmesan cheese
Directions
Bring broth, cream, garlic and crushed red pepper to boil in saucepan.
Reduce heat and simmer until liquid is reduced to approximately 3/4 C.
Remove from heat. Mix in 1/2 C Parmesan. Cover and keep warm. Melt
butter in large nonstick skillet over med-high heat. Add mushrooms;
saute until brown and tender, about 8 min. Remove from heat. Meanwhile,
cook pasta in large pot of salted boiling water until al dente. Drain
pasta and return to pot. Add cream mixture, mushrooms and peas and stir
over low heat until well coated with sauce. Mix in prosciutto. Cover
and let stand 1 min. Transfer to bowl. Serve with additional parmesan.
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