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Recipe Categories:

    Angel hair Pasta/Peas/Prosciutto/Lemon


    Source of Recipe


    Lorranine
    1/2 pound angel hair pasta

    1/3 cup whipping cream
    1 teaspoon grated lemon peel
    1 cup shelled fresh peas or frozen petite peas
    4 ounces thinly sliced prosciutto, chopped (about 1 cup)
    1/3 cup dry white wine
    4 teaspoons fresh lemon juice
    1/3 cup grated pecorino Romano cheese (about 1 ounce)

    Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.

    Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.

    Makes 2 servings; can be doubled.





 

 

 


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