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Recipe: Angel Hair Pata with Peas, Proscuitto and Lemon
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1/2 |
lb |
angel hair pasta |
| 1/3 |
c |
whipping cream |
| 1 |
tsp |
grated lemon peel |
| 1 |
c |
frozen petite peas or shelled fresh peas |
| 4 |
oz |
thinly sliced proscuitto, chopped |
| 1/3 |
c |
dry white wine |
| 2 |
tsp |
fresh lemon juice |
| 1/3 |
c |
grated pecorino Romano cheese |
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Instructions
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1) Cook pasta in large pot of boiling, salted water until tender but firm to bite.
2) Drain; reserve 3/4 cup pasta cooking liquid.
3) Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute.
4) Stir in peas, proscuitto, wine, and lemon juice.
5) Simmer 2 minutes.
6) Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten.
7) Season to taste with salt and pepper.
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Yield
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2 servings - can be doubled
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Source
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Bon Appetit, June 2001
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