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.
Like the hints of fruit. Meat adds quite a bit of flavor and would recommend more.
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4|
|Calories from Fat: 124 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 97.1mg||30 %|
|Sodium 254.3mg||9 %|
|Potassium 586.6mg||15 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 63.9g|
|Protein 15.7g||22 %|
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Calories per serving: 453
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