Pasta with Prosciutto and Peas
From: Martha Stewart
12 oz. fettucine
1 Tbs. butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream
1 pkg. (10 oz.) frozen peas, thawed
3 oz. prosciutto, chopped
1 Tbs. lemon zest
1 Tbs. fresh lemon juice
1/2 cup finely grated parmesan cheese, plus more for serving
coarse salt and freshly ground black pepper
In a large pot, boil fettucine until al dente. Reserve 1 cup pasta water. Drain pasta and return pasta 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, about 3-4 minutes.
Stir in lemon zest and juice. Pour sauce over pasta; add parmesan and season generously with salt and pepper. Add enough pasta water to thin sauce as desired. Serve immediately, topped with additional parmesan.
(Recipe orginally seen on this fabulous blog!)