Pasta with Proscuitto Peas Mint and Lemon
Prosciutto and peas are the basis of one of my favourite pasta dishes. Peas and mint go together perfectly. And lemon? Well, it just brings everything together in this quick and easy pasta dish.
Ingredients
- 8 ounces 250 g small pasta, such as farfalle, penne or orecchiette
- 1 cup 250 mL peas, fresh or frozen
- 3 tablespoons 45 mL extra virgin olive oil
- zest of 2 lemons
- 2 tablespoons 30 mL lemon juice
- 1 teaspoon 5 mL sugar
- freshly ground pepper
- 3 tablespoons 45 mL mint leaves
- 1/2 cup 125 mL finely grated Parmesan, plus more for serving
- 4 ounces 125 g prosciutto, cut or torn into thin strips
- lemon wedges
Instructions
- Bring a large pot of water to a boil over high heat, salt heavily and add the pasta. Cook until it is al dente (there should still be a slight chew to it), adding the fresh or frozen peas to the pot when the pasta is almost done. (Start checking the pasta a minute or two before the package instructions suggest it will be cooked.)
- Meanwhile, in a large bowl—ideally the one you want to serve the pasta from—add the olive oil, lemon zest and juice, sugar and pepper to taste. Mix thoroughly. Stack the mint leaves and roll like a cigar, then slice into thin strips and stir into the lemon–olive oil mixture.
- When the pasta is cooked, drain, reserving about half a cup (125 mL) of the cooking liquid. Add the drained pasta to the bowl and toss thoroughly. Sprinkle the Parmesan over the pasta and toss again, then add the prosciutto. If the mixture seems too dry, add a splash of the reserved pasta water and toss again.
- Serve with a few lemon wedges and extra Parmesan for sprinkling over.
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