4 tbsp. butter
6 oz. prosciutto cut into julienne
2 tbsp. all-purpose flour
2 c. heavy cream
1 c. cooked peas
1 tsp. pepper
2 tbsp. Parmesan cheese
2 tbsp. fresh chives
1 tbsp. fresh chervil, thyme or Italian parsley
1 1/2 lb. tortellini or 1 lb. fettuccine

1. Melt butter in saucepan. Add prosciutto and saute over low heat for 1 minute. Add flour and cook another 3 minutes.

2. Slowly add cream, stirring with wire whisk, continue until sauce thickens.

3. Add peas, pepper, Parmesan, chives and chervil. Bring to simmer and keep warm.

4. Bring large pot of water to a boil. Add pasta and cook until tender. Drain, toss with sauce. Serve immediately.