Pasta with Basil Cream Sauce

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 1/4 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.