Farfalle with Prosciutto and Peas

4 servings

3/4 lb farfalle pasta
1 1/2 cups fresh or frozen peas
1 pkg creamy garlic pasta sauce mix
1 1/2 cups milk
1/2 cup dry white wine
1 tbsp margarine
1 cup loosely packed baby spinach
1/4 lb thinly sliced prosciutto or ham
3/4 cup freshly grated parmesan cheese
pepper

In large pot of boiling, salted water, cook pasta until tender but firm. Add peas to pasta water at end of cooking time before draining the pasta. Drain and return to pot.

Meanwhile, in small saucepan, combine pasta sauce mix, milk, wine and margarine; bring to boil, whisking constantly, over medium-high heat. Reduce heat to medium-low; cook for 4 minutes, whisking frequently.

Stir sauce, spinach, prosciutto and parmesan cheese into pot; cook just until heated through. Season with pepper to taste. Serve immediately.