Linguini Con Piselli(Pasta With Peas) - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 large onion, finely chopped
pinch of nutmeg
1/2 tsp. freshly ground white pepper
1 c. heavy cream
20 oz. frozen tiny peas, thawed and drained
3/4 to 1 c. freshly grated Parmesan cheese
2 Tbsp. fresh chopped basil or 2 tsp. dried basil, crumbled
1/2 lb. Prosciutto, cut into thin julienne strips
1 Tbsp. olive oil
2 Tbsp. freshly chopped parsley
1/2 tsp. salt or to taste
1 c. strong chicken broth
1 lb. linguini, spaghetti or vermicelli

Preparation

In a large skillet, heat butter and oil together.
Add onion and Prosciutto and cook over medium heat until soft, 5 to 7 minutes.
Add parsley, basil, nutmeg, salt and pepper.
Stir to coat with butter.
Add broth and cook until smooth.
Add cream and continue to cook until slightly thickened.