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Pasta with Lemon Cream and Prosciutto

4.4

(100)

Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese

Preparation

  1. Step 1

    Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

    Step 3

    Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

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