Pasta with Prosciutto and English Peas

From Fresh Approach Cooking
This is classic DRI. Easy, flexible, and so good you HAVE to make it.

1 pound wide spaghetti (we used bow-ties)
1/3 cup whipping cream
2 teaspoons unsalted butter
1 cup shelled fresh peas, blanched
4 ounces thinly sliced Prosciutto, chopped (we used cooked bacon)
Zest of one lemon, plus juice of half the lemon
¼ cup ricotta salata cheese, grated (we used parmesan)
we added 1/4 cup sun-dried tomatoes chopped small

Grated Parmesan for topping


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, butter and lemon peel (not the juice, the juice will make it curdle) in heavy large skillet over medium heat until slightly reduced, about 1 minute.

Stir in Prosciutto (and sun-dried tomatoes) and let heat through, about 1 minute. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten if needed.

Season to taste with lemon juice, salt and pepper.

Garnish with peas.

Serves two