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Angel Hair Pasta with Peas, Prosciutto and Lemon Sauce
1/2 lb. angel hair pasta 1/3 C. whipping cream 1 C. shelled fresh peas or frozen petite peas 4 oz. thinly sliced prosciutto, chopped (about 1 cup) 1/3 C. dry white wine 4 t. fresh lemon juice 1/3 C. grated pecorino romano cheese (about 1 oz.) Cook pasta in a large pot of water until aldente (tender but firm to the bite). Drain. Reserve 3/4 C. pasta cooking liquid (water). Simmer cream and fresh lemon zest in a 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 ...