Fresh Spring Pea Lemon Pasta (Printable Format)
Pasta with peas, lemon, and prosciutto in a light parmesan butter sauce, perfect for spring meals.
# Needed Ingredients:
→ Pasta and Vegetables
01 -
12 ounces short pasta such as penne, farfalle, or orecchiette
02 -
1 1/2 cups shelled fresh or thawed frozen peas
→ Dairy and Cheese
03 -
3 tablespoons unsalted butter
04 -
1/2 cup freshly grated parmesan cheese
→ Protein and Toppings
05 -
6 ounces thinly sliced prosciutto, cut into strips
→ Aromatics and Oils
06 -
2 tablespoons extra virgin olive oil
07 -
2 cloves garlic, minced
→ Seasonings and Accents
08 -
Juice and zest of 1 large lemon
09 -
Salt to taste
10 -
Freshly cracked black pepper to taste
11 -
Optional: handful of chopped fresh mint or basil
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions, about 10 to 12 minutes. During the final 2 minutes of cooking, add the peas to the boiling water with the pasta.
02 -
Reserve about 1 cup of pasta cooking water before draining. Drain pasta and peas together and set aside briefly.
03 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto strips and cook for 3 to 4 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
04 -
In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, add minced garlic and sauté gently for 1 minute until fragrant but not browned.
05 -
Add drained peas to the skillet and cook, stirring for about 2 minutes to warm through. Lightly season with salt and pepper.
06 -
Add drained pasta to the skillet with the peas and garlic-butter mixture. Toss to combine. Stir in lemon zest, lemon juice, and half of the parmesan cheese.
07 -
Gradually add reserved pasta water, a few tablespoons at a time, stirring to form a silky sauce that coats the pasta. Adjust with additional water as needed to reach desired consistency.
08 -
Season with salt and freshly cracked black pepper to taste. Remove from heat and fold in crispy prosciutto and optional chopped herbs. Serve immediately, garnished with remaining parmesan and a light drizzle of olive oil.
# Supplementary Details:
01 -
For peak flavor and color, use fresh spring peas and high-quality parmesan. Add pasta water gradually to achieve a glossy, emulsified sauce.