Pasta with Prosciutto, Parmesan and Peas

Ingredients

  • 24 ounces tagilatelle or other pasta
  • 1-1/2 tablespoons butter
  • 2 shallots, finely chopped
  • 1 cup heavy cream
  • 1 10-ounce package frozen peas, thawed
  • 8 ounces prosciutto, sliced paper thin & halved
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely grated lemon zest
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • Kosher salt and pepper, to taste

Instructions Cook pasta until al dente in a large pot of boiling, salted water, according to package directions. Reserve 2 cups pasta water; drain pasta and return to pot.

In a large skillet, malt butter over medium-low heat; add shallot and cook until softened, about 4 minutes. Add cream, peas and prosciutto; ring to a very gentle simmer over medium heat, stirring. Simmer until peas are heated through, about 4 minutes. Add cream, peas and prosciutto; bring to a very gentle simmer over medium heat, stirring. Simmer until peas are heated through, about 4 minutes.

Add lemon juice and zest. Toss pasta with sauce; add Parmesan. Season to taste with salt and pepper.

Add some of reserved pasta water to thin sauce as desired.

Serve immediately; top with additional Parmesan, if desired.

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