Ingredients
2
tbsp (1/4 stick) butter
3/4
cup low-salt chicken broth
2
cups frozen green peas, thawed
2
tbsp thinly sliced fresh mint leaves
12
thin slices prosciutto
Freshly grated Parmesan cheese
Directions
1.
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté 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.
2.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
3.
Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
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