Ingredients:
2 tablespoons butter
3 large shallots, minced
3/4 cup low sodium chicken broth
1 cup whipping cream
2 teaspoons grated fresh lemon rind
1 teaspoon orange zest
1/4 teaspoon cayenne pepper
1 -2 cup frozen green peas, thawed
2 teaspoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice ( 1 lemon)
1 lb penne pasta
1/2 lb prosciutto ( 12 thin slices)
Directions:
Melt butter.
Add shallots and saute until translucent (about 2 min.).
Add broth.
Simmer over medium-hi heat until 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 until heated through (about 2 minutes).
Stir in mint and lemon juice.
Meanwhile, cook pasta.
Cut up prosciutto into bite-size pieces (approx. 1-2 square inches) and add at end to mixture.
Mix cream sauce with pasta.
Sprinkle fresh Parmesan on top.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.