Penne with Lemon Cream and Prosciutto
(Penne con Crema al Limone e Prosciutto)
Ingredients:
2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces Penne pasta
12 thin slices prosciutto
Freshly grated Parmigiano cheese
Directions:
Melt butter in large nonstick skillet over medium heat.
Add shallots and saute 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 'al dente', 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 Parmigiano separately. Makes 4 servings.