Pasta with Prosciutto, Parmesan and Peas
Author: Pizza Today
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
- 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.