Victoria's Farfalle Pasta With Asparagus, Peas & Proscuitto

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.