Linguini Con Piselli(Pasta With Peas)

• 2 Tbsp. unsalted butter
• 1 large onion, finely chopped
• pinch of nutmeg
• 1/2 tsp. freshly ground white pepper
• 1 c. heavy cream
• 20 oz. frozen tiny peas, thawed and drained
• 3/4 to 1 c. freshly grated Parmesan cheese
• 2 Tbsp. fresh chopped basil or 2 tsp. dried basil, crumbled
• 1/2 lb. Prosciutto, cut into thin julienne strips
• 1 Tbsp. olive oil
• 2 Tbsp. freshly chopped parsley
• 1/2 tsp. salt or to taste
• 1 c. strong chicken broth
• 1 lb. linguini, spaghetti or vermicelli

1. In a large skillet, heat butter and oil together.
2. Add onion and Prosciutto and cook over medium heat until soft, 5 to 7 minutes.
3. Add parsley, basil, nutmeg, salt and pepper.
4. Stir to coat with butter.
5. Add broth and cook until smooth.
6. Add cream and continue to cook until slightly thickened.

unsalted butter, onion, nutmeg, freshly ground white pepper, heavy cream, peas, freshly grated parmesan cheese, basil, olive oil, freshly chopped parsley, salt, chicken broth, linguini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283565 (may not work)