• 12 ounces angel hair pasta (fresh)
  • 1 cup frozen baby peas
  • 1 12 oz. can evaporated skim milk
  • 1 tablespoon flour
  • 1 clove garlic - minced (I used 2 for 1/2 a recipe)
  • 4 tablespoons fresh basil - snipped
  • 2 ounces prosciutto - chopped
  • 1/4 cup shredded fresh Parmesan cheese
  • 2 tablespoons shredded fresh Parmesan cheese
  • freshly ground black pepper
  • 1/4 cup tomato - chopped


Cook pasta according to pkg. directions. Meanwhile, stir together milk and flour. Saute prosciutto and garlic in a non-stick pan. Add milk mixture and snipped basil. Cook and stir over medium heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup Parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining Parmesan cheese and freshly ground pepper. Makes 4 servings.

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Submitted 6/13/05.
Submitted By: Rick Smith
Angel Hair with Basil Cream Sauce