- 2 tablespoons (1/4 stick) butter
- 3 large shallots, minced
- 3/4 cup low-salt chicken broth
- 1 cup whipping cream
- 2 teaspoons grated lemon peel
- 1 teaspoon grated orange peel
- 1/4 teaspoon cayenne pepper
- 2 cups frozen green peas, thawed
- 2 tablespoons thinly sliced fresh mint leaves
- 1 tablespoon fresh lemon juice
- 12 ounces penne pasta
- 12 thin slices prosciutto
- Freshly grated Parmesan cheese
- Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
- Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.