Busy households need good and easy weeknight meals. Here is a nice pasta dish that is sure to be a big hit. Make sure to use Half & Half and not fat-free Half & Half for this dish.
INGREDIENTS:
- 3 Slices Prosciutto
- 8 Ounces Farfalle Pasta
- 1 1/2 Pounds Diced Asparagus
- 1 Cup Defrosted Frozen Peas
- 2 Minced Garlic Cloves
- 2 Tablespoons Butter
- 1 1/2 Cups Chicken Broth
- 2 Tablespoons Cornstarch
- 1/4 Cup Fresh Lemon Juice
- 1/2 Cup Half & Half
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1/8 Teaspoon Ground Cayenne Pepper
DIRECTIONS:
Preheat your oven to 400º F. Bake the prosciutto on a parchment paper-lined baking sheet for 12 minutes. Remove from the oven and set aside.
Cook the pasta, and during the last 2 minutes of cooking the pasta add the asparagus.
Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus, and peas to a large serving bowl.
In a medium-size sauté pan, add the butter and the minced garlic. Cook over a medium heat for 1 minute.
Add the chicken broth and cornstarch to the sauté pan. Whisk in the garlic and butter. Bring to a boil. Stir in the salt, pepper, and cayenne. Add the lemon juice and Half & Half. Cook for 1 minute. Cook for 30 seconds more. Remove from the heat.
Pour the garlic/Half & Half mixture over the pasta and toss. Crumble the prosciutto over the top of the pasta dish. Serve with a salad and Italian bread. Serves 4 people.
