Friday, June 17, 2016

Pasta with Peas and Prosciutto

3 tbsp unsalted butter
1 small onion, sliced thinly
3 medium clove garlic, minced
2 1/2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard2 cups of Prosciutto or cubed cooked ham
1 cup frozen peas

12 oz  bowties pasta

In large pan melt butter over low heat and cook onion,  until golden, about 5-7 minutes.
Add garlic and cook another 2 minutes, stir in flour and cook until a light golden another 1-2 minutes.

Whisk in chicken broth, cream and mustard until sauce lightly thickens. Slowly add ham and pea and cook for 2-4 minutes

Cook pasta  al dente then drain and return to pot, save about 1/4 cup of liquid from pasta water.

Add pasta water only if  sauce is too thick.

Serves 4-6 people.  I have not had this dish since my Mom made it last decades ago.  It was wonderful.  When made with the prosciutto the pasta takes on the flavor of the prosciutto.  Perfect with a glass of wine and Italian bread.

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