Pasta with Peas and Prosciutto Recipe
5 T. butter
5 T. flour
3 C. milk
salt and pepper to taste
1 lb. farfalle (bow-tie) pasta
3 T. extra virgin olive oil
1 medium yellow onion, diced
1/2 lb. crimini mushrooms, thinly sliced
4 cloves garlic, chopped
7 oz. diced prosciutto
1 lb. frozen or fresh peas
1 C. fresh parsley leaves, chopped
1/2 C. freshly grated parmesan cheese
Melt butter over low heat, add flour and cook, stirring with a wooden spoon until the "roux" begins to smell a little nutty, about 3 minutes. Add milk, bring to a boil, whisking constantly, turn down and let simmer for a minute or two. Season to taste (remember that the prosciutto will be salty) and set aside.
Cook pasta according to package directions. In a very large sauté pan, cook the onions in plenty of extra-virgin olive oil until glistening and slightly tender. Add garlic and mushrooms to the onion.
As the mushrooms begin to soften, add the diced prosciutto. Shortly before the pasta is ready, add the frozen peas to the sauce and bring back to a simmer.
Drain pasta and add farfalle to the hot vegetables and prosciutto. Add the hot sauce and peas (you can combine everything in a large warm bowl or serving dish if you need more room). Stir in the fresh chopped parsley and parmesan cheese.
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