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Epicurious

Fettuccine with Prosciutto, Peas and Lemon-Chive Sauce

3.7

(12)

Roasted peppers, marinated olives and artichoke hearts make good antipasti. Afterward, sprinkle melon slices with chopped fresh mint, and pass amaretti cookies.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

6 ounces fettuccine
1 cup frozen petite peas
1/2 cup whipping cream
1/2 cup chopped fresh chives or green onion tops
3 tablespoons fresh lemon juice
1 1/2 grated lemon peel
2 ounces thinly sliced prosciutto, cut into slivers

Preparation

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Add peas; cook 30 seconds. Drain, reserving 1/2 cup pasta cooking water. Return pasta and peas to pot. Add cream, chives, lemon juice and lemon peel to pasta. Toss over medium heat to coat, adding reserved pasta water by tablespoonfuls if dry, about 1 minute. Mix in prosciutto; season with salt and pepper.

TagsPastaFettuccineItalianEuropeanPeaBean and LegumeVegetableLemonCitrusFruitChiveHerbs & SpicesStarterMainDinnerNut FreeEasyBon Appétit
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