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Fettuccine With Prosciutto and Peas

4 servings

• 12 ounces fettuccine
• 1 tablespoon butter
• 1 shallot, finely chopped
• 2/3 cup heavy cream
• 1 package (10 ounces) frozen peas, thawed
• 8 slices prosciutto (about 4 ounces total), thinly sliced crosswise
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup finely grated parmesan cheese, plus more for serving
• Coarse salt and ground pepper

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

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 peas are heated through, 3 to 4 minutes.

Stir in lemon zest and juice. Pour sauce over pasta; add parmesan, and season with salt and pepper. Add enough reserved pasta water to moisten slightly. Serve immediately with additional parmesan.

Damage per serving: 639 calories, 25 g fat, 27 g protein, 76.8 g carbohydrates, 5.9 g fiber.

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