Step-by-Step Recipe: Pasta with Proscuitto and Peas

Sorry for the long absence, friends.  No good excuse, really, except that life has gotten in the way.  I'm going to try and make up for it, I promise!

It's definitely spring here in the DC area, and I continue to crave dishes with spring ingredients.  This particular dish, pasta with prosciutto and peas, is something that definitely makes me think of spring, because of the peas and the lemon juice/zest added to the sauce, which adds a springy brightness.  As a kid, I never would have eaten this, because I hated peas.  They are still not a favorite of mine, but I've learned to appreciate them in certain dishes.  But a bowl of creamed peas?  Still like a bowl of kryptonite to me.  Ha!

With a green salad on the side, this is an easy and filling weeknight meal.  And if you're like me an enjoy pasta with cream sauce, but don't enjoy how guilty it usually makes you feel, this is a slightly lighter version than some.

Pictures and recipe below the cut!

First, assemble your ingredients. Note: I used shredded Parmesan instead of grated because that's what I had on hand.  The grated would be preferable because it melts into the sauce better.

Cook the pasta according the package directions (not pictured). Reserve one cup of the pasta water before you drain it. Melt the butter over medium-low heat, then add the shallot and sautee until softened, about 5 minutes..

Add cream, peas, and proscuitto, and bring to a simmer over medium.



Heat peas through and add lemon juice and zest. Add reserved pasta water to the sauce until it is the desired consistency (it will be thin, regardless).

Pour sauce over pasta.  Add parmesan and season with salt and pepper to taste. Toss the pasta and sauce until pasta is coated.



Top with more Parmesan, if desired and serve immediately. Enjoy!

Pasta with Proscuitto and Peas, recipe from Martha Stewart's Everyday Food magazine/cookbook
Serves: 4. Time: <30 minutes.

Ingredients

• Coarse salt and ground pepper
• 12 ounces fettuccine
• 1 tablespoon butter
• 1 shallot, finely chopped (1/4 cup)
• 2/3 cup heavy cream
• 1 package (10 ounces) frozen peas, thawed
• 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Directions

1. 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.
2. 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.
3. 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, if desired.