Nutrition per serving may change if servings are adjusted.
6 ounces campanelle, bowtie, or mostaccioli pasta
1 cup shelled fresh peas
1 (12 ounce) can (1½ cups) evaporated fat-free milk
1 tablespoon all-purpose flour
2 tablespoons chopped fresh basil
1 clove garlic, minced
¼ cup shredded Parmesan cheese plus 2 tablespoons, divided
2 ounces prosciutto, chopped
Ground pepper (optional)
Fresh basil leaves (optional)
Cook pasta according to package directions; drain.
Meanwhile, cook peas in a medium saucepan in a small amount of boiling water for 10 minutes. Drain; return to the saucepan. Stir together evaporated milk and flour in a small bowl; add to the cooked peas in the saucepan. Stir in basil and garlic.
Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for 1 minute more. Add ¼ cup Parmesan and the prosciutto; stir until the cheese is melted. Do not boil. Pour over the cooked pasta; gently toss to coat. Top with the remaining 2 tablespoons Parmesan. If desired, sprinkle with ground pepper and garnish with basil leaves.
Fell well short on the flavor chart. I was somewhat concerned about the use of evaporated milk for the sauce and my concerns were in fact correct. Overall came together quickly just to bland for my taste. I will remove this from my keeper list.