Pasta With Lemon Cream And Prosciutto

• 2 Tbsp. (1/4 stick) butter
• 3 large shallots, minced
• 3/4 c. low-salt chicken broth
• 1 c. whipping cream
• 2 tsp. grated lemon peel
• 1 tsp. grated orange peel
• 1/4 tsp. cayenne pepper
• 2 c. frozen green peas, thawed
• 2 Tbsp. thinly sliced fresh mint leaves
• 1 Tbsp. fresh lemon juice
• 12 oz. penne pasta
• 12 thin slices prosciutto
• freshly grated Parmesan cheese

1. Melt butter in large nonstick skillet over medium heat.
2. Add shallots and saut until translucent, about 2 minutes.
3. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes.
4. Add cream, lemon peel, orange peel and cayenne. Simmer until sauce thickens slightly, about 3 minutes.
5. Add peas; simmer just until heated through, about 2 minutes.
6. Stir in mint and lemon juice.
7. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
8. Drain; return pasta to pot.
9. Toss pasta with sauce to coat.
10. Divide pasta among plates or bowls.
11. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
12. Makes 4 servings.

butter, shallots, lowsalt chicken broth, whipping cream, cayenne pepper, frozen green peas, mint, lemon juice, penne pasta, thin, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113227 (may not work)