Fettuccini with Peas and Prosciutto

INGREDIENTS

• 8 oz. fettuccini pasta, uncooked
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups half-and-half or light cream
• 1/4 tsp. grated nutmeg

• 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese, divided
• 1 cup frozen baby peas, thawed
• 3 oz. thinly sliced prosciutto or deli smoked ham, cut into short, 1/4-inch thick strips
• Freshly ground black pepper

DIRECTIONS

• 1

  Cook pasta according to package directions. Meanwhile, melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add half-and-half and nutmeg. Bring to a boil, stirring frequently. Reduce heat; simmer 2 minutes or until sauce thickens, stirring constantly.

• 2

  Stir in 1-1/2 cups cheese until melted. Stir in peas and prosciutto; heat through. Add drained fettuccini; toss well.

• 3

  Transfer to 4 serving plates; top with remaining cheese and serve with pepper.