This is a nice and simple pasta dish that you can eat for dinner at home or serve to company. The presentation of the draped prosciutto is really something else. If you look through the ingredients there may be one that jumps out as a little peculiar: mint. Trust me... it works. Many people who haven't cooked with mint before assume that the sweetness that is often associated with it (candy, for example) is a natural part of the herb, and it isn't. It's the same thing with chocolate. Chocolate isn't sweet, but it becomes sweet when you add a boatload of sugar to it. The mint here is terrific and will have your guests scratching there heads (which is aways a good thing). The recipe came from Epicurious (but I think it may have come from Giada DeLaurentis first). One last note - I used fresh fettucini insteat of penne. :)
Pasta with Lemon Cream and Prosciutto
2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
Makes 4 servings.