Angel-Hair Pasta With Creamy Peas And Prosciutto

• 8 ounces angel-hair pasta
• 2 cups no-fat buttermilk
• 2 tablespoons cornstarch
• 1 pound fresh peas, shelled (about 1 cup)
• 1/4 teaspoon nutmeg
• 3/4 cup finely grated well-aged Cheddar cheese
• 2 ounces thinly sliced prosciutto, cut in small pieces
• Salt and freshly ground black pepper to taste

1. Cook pasta according to package directions.
2. Meanwhile, mix a little buttermilk with cornstarch to make a paste.
3. Pour remaining buttermilk into a saucepan, and stir paste into it.
4. Add peas and nutmeg, and cook over medium heat until mixture thickens and peas are cooked, about 4 minutes.
5. Stir in cheese; add prosciutto.
6. Season with salt and pepper, and pour over cooked pasta.

angelhair pasta, buttermilk, cornstarch, fresh peas, nutmeg, cheddar cheese, salt

Taken from cooking.nytimes.com/recipes/10949 (may not work)