- 1/2 pound angel hair pasta
- 1/3 cup whipping cream
- 1 teaspoon grated lemon peel
- 1 cup shelled fresh peas or frozen petite peas
- 4 ounces thinly sliced prosciutto, chopped (about 1 cup)
- 1/3 cup dry white wine
- 4 teaspoons fresh lemon juice
- 1/3 cup grated pecorino Romano cheese (about 1 ounce)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid.
- Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.