Back to Pasta with Prosciutto and Peas All Reviews for Pasta with Prosciutto and Peas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pasta with Prosciutto and Peas Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 12 ounces fettuccine 1 tablespoon butter 1 shallot, finely chopped (1/4 cup) 2/3 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)
Cook’s Notes Prosciutto is easier to slice when it’s cold. Stack slices, and cut crosswise with a sharp knife.
Gallery Pasta with Prosciutto and Peas
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Gallery
Pasta with Prosciutto and Peas
Pasta with Prosciutto and Peas
Pasta with Prosciutto and Peas
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 12 ounces fettuccine 1 tablespoon butter 1 shallot, finely chopped (1/4 cup) 2/3 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)
Directions
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
Cook’s Notes Prosciutto is easier to slice when it’s cold. Stack slices, and cut crosswise with a sharp knife.
Cook’s Notes
Prosciutto is easier to slice when it’s cold. Stack slices, and cut crosswise with a sharp knife.
Reviews (12)
Add Rating & Review 115 Ratings 5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
Load More Reviews
Reviews (12)
Add Rating & Review 115 Ratings 5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
Add Rating & Review
115 Ratings 5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
115 Ratings 5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
115 Ratings 5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
5 star values: 25 4 star values: 33 3 star values: 32 2 star values: 19 1 star values: 6
Martha Stewart Member Rating: Unrated 10/21/2011 I got this recipe a few years back. It is very easy recipe to follow. I have used it over and over and over again. It's yummy and goes well with salad and a nice glass of wine. I generally use a whole pint of heavy cream (sorry calorie counters) and no water for the sauce as I like the sauce a bit thicker. Congrats on a wonderful recipe. Martha Stewart Member Rating: Unrated 09/10/2011 We have substituted Evaporated Milk,Warmed at last moment. Delicious,less likely to "break".Small tins as well if for Two.Plus,there is a "Fat Free" version. Martha Stewart Member Rating: Unrated 12/12/2008 Just made this tonight. It was very yummy. I used light cream, less calories than heavy cream. I also added the cream last so that it didn't curdle. It was great. My hubby loved it and said it was a keeper! Martha Stewart Member Rating: Unrated 07/24/2008 Now, this was really a wowie receipe for the middle of the week. Didn't have lemon juice and put lime instead and it was a good replacement. Baked the proscuitto until it was done very crispy like bacon and it added a nice crunch instead of the usual mushiness. Good idea to put the lime in the beginning before the cream. There was no curdling. Martha Stewart Member Rating: Unrated 07/23/2008 To Roxannep: the recipe above has the addition of the lemon juice and cream backwards. If you will watch the video, you will see that Martha added the lemon juice and zest in step 2, and didn't add the cream until step 3. This is the method I used, and had no problem with curdling. Martha Stewart Member Rating: Unrated 07/22/2008 It was easy to make and tasty, but I did get some curdling with the addition of the lemon juice to the sauce. I will make again, but might forgo the lemon juice and use zest only. Martha Stewart Member Rating: Unrated 07/22/2008 I have made this several times, it is really good. I have occasionally substituted bacon for the proscuitto with good results. Last time I used spinach instead of the peas. It was excellent with the spinach and bacon. I normally use the lemon juice, but omit the zest, as the kids seem to prefer it without. Martha Stewart Member Rating: Unrated 07/22/2008 This is one of my "go to" recipes. It's easy, fast and delicious! My usually picky husband absolutely loves it. I have served this multiple times while entertaining guests and always receive compliments. I have forgotten to add the lemon zest Martha Stewart Member Rating: Unrated 06/11/2008 My husband and I love this recipe. We don't usually have heavy cream on hand, so I just use 2/3 cup skim milk and omit adding the pasta water in step 3. Most of the flavor comes from the shallot and parmesan anyway, so while it's not as rich, we don't miss the cream and it cuts out about 600 calories and 46 g. saturated fat (from the entire recipe--according to CaloreKing.com). I also use whole wheat pasta. Martha Stewart Member Rating: Unrated 04/21/2008 I love this recipe! I'd made it prior to it being on the show, and it was a big hit at my house. It was fun seeing it made on the show too :) Martha Stewart Member Rating: Unrated 04/09/2008 Mine didn't curdle when I added the lemon juice -- I just whisked it in, and it rounds out the flavor of the sauce. This recipe was a big hit with the extended family -- I'll be making this one again! Martha Stewart Member Rating: Unrated 04/01/2008 Doesn't the cream and butter curdle when you add the lemon juice?Martha Stewart Member
Rating: Unrated 10/21/2011
I got this recipe a few years back. It is very easy recipe to follow. I have used it over and over and over again. It’s yummy and goes well with salad and a nice glass of wine. I generally use a whole pint of heavy cream (sorry calorie counters) and no water for the sauce as I like the sauce a bit thicker. Congrats on a wonderful recipe.
Rating: Unrated
Rating: Unrated 09/10/2011
We have substituted Evaporated Milk,Warmed at last moment. Delicious,less likely to “break”.Small tins as well if for Two.Plus,there is a “Fat Free” version.
Rating: Unrated 12/12/2008
Just made this tonight. It was very yummy. I used light cream, less calories than heavy cream. I also added the cream last so that it didn’t curdle. It was great. My hubby loved it and said it was a keeper!
Rating: Unrated 07/24/2008
Now, this was really a wowie receipe for the middle of the week. Didn’t have lemon juice and put lime instead and it was a good replacement. Baked the proscuitto until it was done very crispy like bacon and it added a nice crunch instead of the usual mushiness. Good idea to put the lime in the beginning before the cream. There was no curdling.
Rating: Unrated 07/23/2008
To Roxannep: the recipe above has the addition of the lemon juice and cream backwards. If you will watch the video, you will see that Martha added the lemon juice and zest in step 2, and didn’t add the cream until step 3. This is the method I used, and had no problem with curdling.
Rating: Unrated 07/22/2008
It was easy to make and tasty, but I did get some curdling with the addition of the lemon juice to the sauce. I will make again, but might forgo the lemon juice and use zest only.
I have made this several times, it is really good. I have occasionally substituted bacon for the proscuitto with good results. Last time I used spinach instead of the peas. It was excellent with the spinach and bacon. I normally use the lemon juice, but omit the zest, as the kids seem to prefer it without.
This is one of my “go to” recipes. It’s easy, fast and delicious! My usually picky husband absolutely loves it. I have served this multiple times while entertaining guests and always receive compliments. I have forgotten to add the lemon zest
Rating: Unrated 06/11/2008
My husband and I love this recipe. We don’t usually have heavy cream on hand, so I just use 2/3 cup skim milk and omit adding the pasta water in step 3. Most of the flavor comes from the shallot and parmesan anyway, so while it’s not as rich, we don’t miss the cream and it cuts out about 600 calories and 46 g. saturated fat (from the entire recipe–according to CaloreKing.com). I also use whole wheat pasta.
Rating: Unrated 04/21/2008
I love this recipe! I’d made it prior to it being on the show, and it was a big hit at my house. It was fun seeing it made on the show too :)
Rating: Unrated 04/09/2008
Mine didn’t curdle when I added the lemon juice – I just whisked it in, and it rounds out the flavor of the sauce. This recipe was a big hit with the extended family – I’ll be making this one again!
Rating: Unrated 04/01/2008
Doesn’t the cream and butter curdle when you add the lemon juice?
All Reviews for Pasta with Prosciutto and Peas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Prosciutto and Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
