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Fresh Pasta with Prosciutto and Peas
  • 1 cup crème fraîche
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
  • Salt and pepper
  • Freshly grated nutmeg
  • 1½ cups shelled peas, or snow peas
  • Fresh egg noodles (see recipe)
  • 4 slices prosciutto (about 2 ounces), cut into ¼-inch ribbons
  • 1 tablespoon finely cut chives
  • Grated Parmesan cheese, for serving
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