Creamy Garlic Pasta With Mushrooms and Prosciutto

From the October 1995 Bon Appetit. Feel free to substitute the peas with broccoli or sundried tomatoes or any other veggie that appeals to you.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup low sodium chicken broth
• 3⁄4 cup  whipping cream
• 3  large garlic cloves
• 1⁄4 teaspoon dry crushed red pepper
• 1⁄2 cup  freshly grated parmesan cheese
• 1  tablespoon butter
• 12  ounces cremini mushrooms or 12  ounces button mushrooms, cut into 1/2-inches pieces
• 12  ounces penne or 12  ounces  other tubular pasta
• 1 1⁄2 cups frozen green peas, thawed
• 8  slices prosciutto, cut crosswise into 1/4-inch-wide strips
•  additional freshly grated parmesan cheese

Directions

1. Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan.
2. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes.
3. Remove from heat.
4. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
5. Melt butter in large nonstick skillet over medium-high heat.
6. Add mushrooms; saute until brown and tender, about 8 minutes.
7. Remove from heat.
8. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
9. Drain pasta and return to pot.
10. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes.
11. Mix in prosciutto.
12. Cover and let stand 1 minute.
13. Transfer to bowl. Serve, passing additional Parmesan cheese separately.