peas and prosciutto on pasta

Again, this recipe called for heavy cream but i sub'd half & half. this was creamy, full of flavor, and a huge hit! Make sure you find the "pipe" pasta as it trapped all the yummy goodness and gave you a surprise every bite.
2 T butter
1 T EVOO
1 1/4 c frozen peas
1 garlic clove crushed
1/3 chicken stock
1/3 white wine (or 2/3 all chicken stock or wine)
1 T chopped flat leaf parsley
1/2 cup half & half
4 oz prosciutto shredded
3 cups dried pipe rigate pasta
salt and pepper

melt half of butter with EVOO in pan on medium until foaming. Add the thawed peas and garlic to the pan with the chicken stock and wine.

sprinkle in the chopped parsley and add salt and pepper to taste. cook over medium heat, stirring frequently for 5-8 minutes or until most of the liquid has been absorbed.

add about half the cream, increase the heat to high and let the cream bubble, stir constantly, until it thinckens and coats the peas. remove from heat and stir in the prosciutto and taste for seasoning.

cook pasta until al dante

in pan used to cook pasta, melt 1 T butter and rest of cream in pan, then add pasta and toss over medium heat until evenly coated. pour in the prosciutto and eat through.