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Pasta with Prosciutto and Peas Recipe

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This recipe for Pasta with Prosciutto and Peas, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Petty

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces fettuccine
1 tablespoons butter
1 shallot, finely chopped
2/3 cup heavy cream
1 (10 0z.) package frozen peas, thawed
8 slices prosciutto (4 ozs.) 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 extra for serving

Directions:
Directions:
In a large pot of boiling, salted, water cook pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return 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, 3-4 minutes.

Stir in lemon zest and juice. Add enough pasta water to thin sauce as desired. Pour sauce over pasta; add Parmesan and season with salt and pepper. Serve immediately; top with
extra Parmesan if desired.

 

 

 

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