Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

Pasta with Mushrooms, Peas, Prosciutto & Sour Cream
Photo by Scott Phillips


  • ¼ lb. thinly sliced prosciutto
  • ½ lb. corkscrew-shaped dried pasta (cellentani or cavatappi)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. all-purpose flour
  • 1 cup homemade or low-salt chicken broth
  • Freshly ground black pepper
  • ½ cup sour cream
  • + 3 more ingredients
    • Kosher salt
    • ½ cup frozen peas
    • 1 recipe Mushroom Sauté

Cut the sliced prosciutto crosswise into slender pieces about 1/8 inch wide. Stir together the sour cream and the flour. While you prepare the mushroom sauté, put a large pot of well-salted water on to boil. When the mushrooms have browned (use the optional deglazing step, if you like), transfer ...

View full recipe at Fine Cooking


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