Pasta with Basil Cream Sauce
8 ounces angel hair pasta (cappellini)
1 cup frozen peas
12 ounce cans evaporated skim milk
1 tablespoon flour
1 clove garlic, minced
2 tablespoons fresh Basil, snipped
2 ounces prosciutto, chopped
1/4 cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese
freshly ground black pepper
1/4 cup tomato chopped
Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped Basil. Cook and stir over medium heat until mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) prosciutto and 1/4 cup Parmesan cheese. Stir until cheese is melted. Add tomatoes. Cook one minute more. Top pasta with sauce and sprinkle each serving with remaining Parmesan cheese and freshly ground black pepper.
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