Recipe: Fiesole Style Pasta (as an accompaniment )

FIESOLE STYLE PASTA

1 pound package of Penne
2 ounces Prosciutto
1 tablespoon flour
2 tablespoons butter
1/2 pint milk
1/3 cup cream
Salt and pepper to taste (this will depend on how seasoned the prosciutto is)
1/2 - 3/4 cup cooked fresh green peas (optional)

Make a b chamel sauce by melting a tablespoon of butter and carefully stirring in the flour to keep lumps from forming. Cook until the mixture is a pale brown, then add the milk, a few drops at a time, stirring all the while. Continue cooking over a low flame till the sauce thickens somewhat, and then stir in the cream, heat through, and set aside. Meanwhile, set the pasta to cook in salted water. Shred the prosciutto and lightly saut it in a large skillet with the remaining butter. Add the b chamel sauce and the peas to the prosciutto and keep the sauce warm. When the pasta is just shy of being cooked, drain it, turn the flame under the sauce to high, and finish cooking the pasta by tossing it in the sauce. Serve with grated cheese to taste. Serves four.