Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

Ingredients

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

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