Pasta with Prosciutto, Parmesan and Peas

Pasta with Prosciutto, Parmesan and Peas
 
Author:
Recipe type: entrees
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
  1. Cook pasta until al dente in a large pot of boiling, salted water, according to package directions.
  2. Reserve 2 cups pasta water; drain pasta and return to pot.
  3. In a large skillet, malt butter over medium-low heat; add shallot and cook until softened, about 4 minutes.
  4. Add cream, peas and prosciutto; ring to a very gentle simmer over medium heat, stirring.
  5. Simmer until peas are heated through, about 4 minutes.
  6. Add cream, peas and prosciutto; bring to a very gentle simmer over medium heat, stirring.
  7. Simmer until peas are heated through, about 4 minutes.
  8. Add lemon juice and zest.
  9. Toss pasta with sauce; add Parmesan.
  10. Season to taste with salt and pepper.
  11. Add some of reserved pasta water to thin sauce as desired.
  12. Serve immediately; top with additional Parmesan, if desired.