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Fettuccine Alfredo With Peas and Prosciutto
3 1/2 C. chicken broth
2 C. milk
3/4 lb. dried fettuccine
1 1/2 C. (10 oz. package) frozen petite peas
1 oz. thin-sliced Prosciutto
1 1/2 t. cornstarch
1 C. sour cream
1/2 C. grated Parmesan cheese
1/4 t. freshly grated nutmeg or ground nutmeg
salt and pepper
In a 5- to 6-quart pan, combine broth, milk and fettuccine (break
fettuccine
if necessary to fit into pan). Cover and bring to a boil over high
heat,
stirring occasionally. Reduce heat to medium-high and cook, uncovered,
stirring often to separate noodles, for 5 minutes. Add peas and stir
occasionally until pasta is tender to bite, 2 to 4 minutes longer.
Meanwhile, separate Prosciutto slices and cut crosswise into 1/4
-inch-wide
strips.
In a small bowl, mix cornstarch with 2 tablespoons water until smooth.
Add
to pasta mixture and stir until it boils and thickens. Add sour cream,
Parmesan cheese, nutmeg, and salt and pepper to taste. Stir until
well-blended and heated through, about 1 minute. Stir in Prosciutto.
Spoon
onto plates.
Makes 4 servings.
   
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