Lemony Pasta

Peas, Parmesan and Prosciutto

Times like these call for desperate measures … cooking from scratch and, gulp, improvising! using what’s been sitting in your pantry or refrigerator for weeks or months (years?) and not going to the grocery store every other day. Whenever I come across a fussy recipe, I remember that Italian grandmothers did this 100 years ago with whatever they found at the market in season, what they had preserved, and the simple staples in their larder. 

Italians are famous for making delicious meals from the simplest ingredients. This recipe combines two: Spaghetti aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta, and Spaghetti al Limone is made with butter, cream, and lemon zest. 

LEMONY PASTA WITH PEAS, PARMESAN & PROSCIUTTO

1 lemon, zested

1 stick of  butter (½ cup)

4 oz prosciutto – torn into long strips 

1 ½ cups peas  - fresh or frozen

16 oz pasta – any spaghetti or bow ties work well too

Kosher salt

1 cup  Parmesan, finely grated 

fresh ground pepper

16 sage leaves (optional, if you’re lucky enough to have it)

Boil a large pot of water and salt liberally. Add pasta and stir occasionally, adding peas to the pasta water 2 minutes before the pasta is al-dente. Drain pasta but reserve at least 1 ½ cups of pasta water. 

While the pasta cooks, heat butter in a large, heavy pot over medium heat until frothy. Add the torn prosciutto strips and sage leaves if you have them to the pot. Cook, stirring occasionally, until beginning to crisp—4 to 5 minutes. 

Add the pasta, peas, ¾ cup of Parmesan, lemon zest, and 1 cup of the hot pasta cooking liquid to the hot pan with the prosciutto and return to medium heat. Toss and cook the pasta, adding more cooking liquid until saucy and well coated. Taste. If you like more lemon flavor, squeeze ½ of the lemon in here now, add salt if needed, and sprinkle with fresh ground pepper. 

Divide pasta among bowls and top with more Parmesan.