Ingredients
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2 tablespoons butter
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3 large shallots, minced
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3/4 cup low sodium chicken broth
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1 cup whipping cream
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2 teaspoons grated fresh lemon rind
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1 teaspoon orange zest
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1/4 teaspoon cayenne pepper
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1 -2 cup frozen green pea, thawed
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2 teaspoons thinly sliced fresh mint leaves
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1 tablespoon fresh lemon juice (1 lemon)
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1 lb penne pasta
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1/2 lb prosciutto (12 thin slices)
Instructions
- Melt butter.
- Add shallots and sauté 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.