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Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Kay E. Clarke

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place prosciutto in a single layer on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. Let stand 2 minutes; crumble into large pieces.

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  • Bring milk, stock, and flour to a boil in a large skillet over medium-high. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low; keep warm.

  • Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots; cook 4 minutes. Add peas; cook until pasta is tender, about 3 minutes. Drain pasta mixture; add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.

Nutrition Facts

338 calories; fat 8.8g; saturated fat 4g; mono fat 1.7g; poly fat 1.1g; protein 16g; carbohydrates 18g; fiber 8g; cholesterol 26mg; iron 1mg; sodium 564mg; calcium 154mg; sugars 11g.
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