Pasta with white sauce, peas and prosciutto

PREPARATION:

1. Boil tubetti until al dente for 13 minutes in salted water in a large saucepan. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
2. Melt the butter in a large pan and fry the chopped garlic. When the garlic starts to turn golden, add the chopped mushrooms and fry for 5 minutes. 
3. Finely chop the parsley and add to green peas, pour a glass of white wine and simmer. 
4. When the wine has evaporated, add thick cream, salt to taste and manually torn prosciutto. Mix the sauce well and simmer on low heat for 3-4 minutes. 
5. Add pasta to the sauce, pour half a glass of starch water and mix well until the sauce evenly covers each tubetti. Garnish with a parsley and serve hot. Buon appetito!