Pasta with mushroom, peas, prosciutto, and sour cream

By Ellan

Ingredients

• 1/4 lb. thinly sliced prosciutto
• 1/2 cup sour cream
• 2 tsp. all-purpose flour
• Mushroom saute (see recipe)
• 8 oz. corkscrew-shaped dried pasta (cellentani or cavatappi)
• 1 cup homemade or low-salt chicken broth
• 1/2 cup frozen peas
• 2 tab. chopped fresh flat-leaf parsley
• freshly ground black pepper

Preparation

Step 1

Cut prosciutto crosswise into slender pieces about 1/8 in. wide. Stir together the sour cream and flour
While you prepare the mushroom saute, put a large pot of well-salted water on to boil. When the mushrooms have browned (using the deglazing step), transfer them to a plate. Don't wash the pan. Start cooking the pasta.
Return the mushroom pan to med-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2 to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer.
When the pasta is just tender, drain it and put it back in the pot. Stir in mushrooms and prosciutto into the sauce and let it heat briefly, about 30 seconds. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.