Ingredients
Scale
- 1 lb. gluten free egg pasta
- 1 1/2 – 2 cups freshly grated Parmesan cheese (I prefer finely grated)
- 1 cup fresh English Spring peas
- 6 slices prosciutto, thinly sliced
- 1/2 teaspoon each salt and ground black pepper, plus more for seasoning
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 lemon, zest
Instructions
- Boil a large pot of salted water over high heat. When the water begins to boil, add in the pasta and turn down the heat to medium. Occasionally stir the pasta with tongs to prevent them sticking together.
- While the pasta cooks, chop the pistachios and mix with the lemon zest in a small bowl.
- Cook the pasta until just cooked. Remove 1 cup of the cooking liquid – set aside. Drain the pasta.
- Quickly, add the pasta, reserve pasta liquid, cheese, peas and prosciutto back to the pot you cooked it in. Sprinkle with black pepper and salt. Using tongs, quickly and carefully mix everything together.
- Add the pasta to serving bowls. Top with the pistachios and lemon zest mixture. Garnish with additional black pepper and cheese, if desired.
Notes
Moving quickly, after the pasta is cooks makes for a silky and smooth coated pasta. Also using the pasta pot you boiled it in, helps too – since it’s still hot from cooking it. Plus, less dishes.
- Prep Time: 5
- Cook Time: 12
- Category: pasta
- Method: stove top
- Cuisine: dinner