Victoria's Farfalle Pasta With Asparagus, Peas & Proscuitto

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

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 into 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