Skip to main content
Epicurious

Pasta with Prosciutto and Peas

This is one of the quickest and most satisfying pasta recipes you can make. Prosciutto is easier to slice when it’s cold; stack slices, and cut crosswise with a sharp knife.

Recipe information

  • Yield

    Serves 4

Ingredients

Coarse salt and fresh ground pepper
12 ounces fettuccine
1 tablespoon butter
1 large shallot, finely chopped (1/4 cup)
1/4 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), 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 more for serving (optional)

Preparation

  1. Step 1

    In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water; drain the pasta and return it to the pot.

    Step 2

    Meanwhile, make the sauce: In a large skillet, melt the butter over medium-low heat; add the shallot and cook until softened, about 5 minutes. Add the cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until the peas are heated through, 3 to 4 minutes.

    Step 3

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

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsPastaFettuccinePeaBean and LegumeVegetableProsciuttoHamMeatMainDinnerNut FreeQuickEasyWeeknight MealsCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.