Proscuitto & Peas Pasta
Simple & elegant—it’s the perfect dish for a weeknight because it’s so quick & utilizes a lot of ingredients you probably have on hand already. The cream sauce is rather light—far from that thick, clumpy alfredo we all know & loathe. The addition of sliced proscuitto adds a salty kick of flavor, while the peas keep it fresh & appropriate for Spring. My mom has been out of town, so I cooked this for my dad & younger brothers & sister. It was a unanimous hit (although I’m pretty sure everyone was just excited to have a proper dinner!)
Pasta with Prosciutto & Peas from Everyday Food
Coarse salt and ground pepper
12 oz. fettuccine
1 tbsp. butter
1 shallot, finely chopped (1/4 c.)
1/3 c. heavy cream
1 package (10 oz.) frozen peas, thawed
8 slices prosciutto (about 4 oz. total), halved lengthwise & thinly sliced crosswise, about 1 c.
1 tbsp. finely grated lemon zest
1 tbsp. fresh lemon juice
1/2 c. finely grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
Stir in lemon zest and juice. Add enough reserved pasta water to thin sauce as desired. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Serve immediately; top with additional Parmesan.
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that looks great, i cant wait to eat it.