Orecchiette with peas and prosciutto

Classic, quick pasta.

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Best for: dinner, serves 2-4 (would need sides for 4)

• Difficulty: easy

• Time: 30 minutes

• Recommended pairings: a light green salad

• If you like this, try... Spaghetti with roasted brussels sprouts and parmesan

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I love these flavors together, so I thought I'd throw them in some pasta. The salty prosciutto and the sweet peas combine perfectly with the parmesan sauce, but this dish doesn't feel heavy at all. Definitely don't forget the lemon zest on top. Other pasta that would work well: gemelli, fusilli, fettuccine, spaghetti.

Ingredients

1 box of pasta-12 ounces for long-cut (spaghetti), 16 ounces for short-cut (I use Banza shells)

1/4 cup half-and half or 2 tbsp of whole milk + 2 tbsp of heavy cream

1 cup frozen peas, thawed and drained

3-4 thin slices of prosciutto, approx 140 g, thinly sliced

2 tsp lemon zest

2 tsp lemon juice

2 cloves garlic, diced

2/3 cup finely grated Parmesan cheese, plus extra for garnish

Freshly ground black pepper

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First...

Boil salted water for pasta, about 8 cups.

Add pasta, cook for box instructions to al dente.

Drain pasta, reserving 1 cup of pasta water.

Then...

Add about 1/2 cup of the pasta water to the hot pot/skillet, with the garlic and half-and-half. Turn heat to low and cook until liquid is bubbling.

Add the grated parmesan and pasta, stir to combine, adding pasta water as needed to thicken the sauce.

Add lemon juice, peas, salt and pepper to taste.

Stir in sliced prosciutto.

Finally...

Serve pasta topped with lemon zest and more pepper.