Pasta with Mushrooms, Peas, Prosciutto & Sour Cream

• 1/4 lb. thinly sliced prosciutto
• 1/2 cup sour cream
• 2 tsp. all-purpose flour
• 1 recipe Mushroom Sauté
• Kosher salt
• 1/2 lb. corkscrew-shaped dried pasta (cellentani or cavatappi)
• 1 cup homemade or low-salt chicken broth
• 1/2 cup frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper

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 them to a plate. Don’t wash the pan. Start cooking the pasta in the boiling water.

Return the mushroom pan to medium-high heat. Pour in the broth and scrape the bottom of the pan with a wooden spoon to stir any browned bits into the broth. Boil until reduced to about 3/4 cup, 2  to 3 minutes. Reduce the heat to a very gentle simmer and whisk in the sour cream. Stir in the peas and maintain a gentle simmer. When the pasta is just tender (consult the package for approximate timing), drain it and put it back in its pot. Stir the mushrooms and prosciutto into the sauce and let heat briefly, about half a minute. Toss the sauce and parsley into the pasta. Season to taste with pepper and serve in warmed pasta bowls.