BEST CREAMY PROSCIUTTO PASTA

 Creamy Prosciutto Pasta, or as I like to call it – my ‘creamy SPRING pasta’ dish! This creamy, cheesy pasta is coated in a creamy, white cheese sauce and dotted with asparagus, sweet peas and sliced prosciutto. Each bite is bursting full of flavor! My secret ingredients: lemon and white cooking wine. The lemon flavor adds just the right amount of citrus acidity to balance the richness of the cheese, making this an unforgettable dish! Have this easy dinner recipe ready in under 30 minutes

INGREDIENTS

• 1/2 pound campanelle pasta
• 2 medium shallots, diced
• 3 to 4 garlic cloves, minced
• 1 small bunch asparagus, chopped
• 1 cup sweet peas
• 1/2 tsp EACH: dried basil, dried thyme
• ground black pepper
• 1 cup white cooking wine w/ lemon
• OR, 1 cup white wine and juice from 1/2 lemon
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 1/2 cups mozzarella cheese
• 6 to 7 slices prosciutto

INSTRUCTIONS

1. Prepare the pasta according to package instructions; any type of pasta will work well.
2. 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.
3. 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.
4. Pour the prepared white cheese sauce into the pan, then add the cooked pasta and sweet peas; toss to coat.
5. 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.