Penne alla Fiesolana
( YIELD: 4 )

I N G R E D I E N T S
Penne Rigate	1 lb
Prosciutto Toscano	2 ounces
Flour	1Tbs
Unsalted Butter	2 Tbs
Milk	1 cup
Cream	1 third a cup
Salt - pepper	To taste
Fresh green peas -optional-	One half to three fourths cup
Grated Romano or Parmesan cheese	To taste

1	Make a bechamel 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.
2	Meanwhile- set the pasta to cook in salted water.
3	Shred the prosciutto and lightly saute it in a large skillet with the remaining butter.
4	Add the bechamel sauce and the peas to the prosciutto and keep the sauce warm.
5	When the pasta is just shy of being cooked- drain it and turn the flame under the sauce to high. Finish cooking the pasta by tossing it in the sauce.
6	Serve with grated cheese to taste.