Easy and creamy prosciutto pasta that's perfect for spring, with sweet peas and asparagus!
2medium shallots, diced
3 to 4garlic cloves, minced
1small bunch asparagus, chopped
1/2tspEACH: dried basil, dried thyme
ground black pepper
1cupwhite cooking wine w/ lemon
OR, 1 cup white wine and juice from 1/2 lemon
1 1/2cupsmozzarella cheese
6 to 7slicesprosciutto
Prepare the pasta according to package instructions; any type of pasta will work well.
Prepare the white sauce first. In a small saucepan, melt the 2 tbsp butter, then whisk in the flour. Cook over medium heat for a few minutes, then begin adding the milk. Add about 1/2 cup at a time, whisking after each addition until the mixture is smooth. Once all the milk is added, season the sauce with a pinch of salt, ground black pepper and optional paprika. Add the mozzarella cheese and whisk until the cheese is melted and completely smooth. Cover the saucepan with a lid and set aside.
Preheat a large frying pan and add a drizzle of olive oil. Add the shallots and garlic; saute for a few minutes. Next, add the chopped asparagus and peas and cook for a few more minutes. Pour in the lemon white cooking wine; if using regular white wine, add juice from 1/2 lemon. Bring the mixture to a simmer over medium and cook for a few minutes.
Pour the prepared white cheese sauce into the pan, then add the cooked pasta and sweet peas; toss to coat.
Layer the prosciutto slices into a stack, then slice into thin slices using a sharp knife. Sprinkle over the pasta; garnish with finely minced chives.