6 ounces angel hair pasta 1 cup frozen peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic, minced 2 tablespoons fresh basil, snipped 2 ounces prosciutto, chopped 1/4 cup shredded fresh parmesan cheese 2 tablespoons shredded fresh parmesan cheese freshly ground black pepper 1/4 cup tomato, chopped

Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper.

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