Angel Hair Pasta with Peas, Prosciutto, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This lemony pasta dish is great with sesame breadsticks and a salad of sliced tomatoes and Vidalia onions in a red-wine vinaigrette. End with hazelnut cookies and a mixed-melon compote splashed with Champagne. Ingredients:
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) |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
2. 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.
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