| Ingredients
for glaze: |  |
| |
 | 6
oz. of your favorite pasta (suggestion: bowtie, penne, mostaccioli) |
| 1
cup fresh or frozen (thawed) peas |
| 1
12-ounce can of nonfat evaporated milk |
| 1
tablespoon all-purpose flour |
| 2
tablespoons fresh basil, chopped |
| 1
clove garlic, smashed and minced |
| 1/4
cup shredded Parmesan cheese |
| 2
ounces prosciuitto, chopped
|
| Optional
garnishes (these items not included in Nutrition Facts label): |
| |
| 1
tablespoon shredded Parmesan cheese |
| Fresh
ground black pepper |
| 1
tablespoon chopped fresh basil
|
| Directions: |
| |
| 1. | Cook
pasta according to package instructions, drain, then set aside in a serving bowl. |
| 2. | While
the pasta is cooking, add about 1/2 cup of water and bring to boil in a medium
saucepan. Cook peas for 10 minutes then drain and discard remaining water in saucepan.
Return peas to saucepan. |
| 3. | In
a small bowl whisk together the milk and flour then pour over the peas. Add the
basil and garlic then stir to combine. Raise heat to medium and stir until thickened. |
| 4. | Add
the Parmesan cheese and prosciutto and continue stirring until cheese is melted
and mixture is combined then pour over the pasta. Toss pasta until well-coated
with the sauce then serve with optional garnishes. |
