Pasta with Lemon Cream and Prosciutto

Pasta with Lemon Cream and Prosciutto Ingredients

2 tablespoon Butter	2 cups Peas thawed
3 large Shallots	2 tablespoon Mint
3/4 cup Chicken broth	1 tablespoon Lemon juice
1 cup Whipping cream	12 ounces Penne pasta
2 tablespoon Lemon peel grated	Parmesan for garnish
1 teaspoon Orange zest grated	Prosciutto as required
1/4 teaspoon Cayenne

Instructions for Pasta with Lemon Cream and Prosciutto

Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

Main Ingredient: PastaCuisine: Italian

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