Recipes Ingredients Meat & Poultry Pork Recipes Pasta with Prosciutto and Peas 3.5 (115) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 4 Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping. Cook Mode (Keep screen awake) Ingredients Coarse salt and ground pepper 12 ounces fettuccine 1 tablespoon butter 1 shallot, finely chopped (¼ cup) ⅔ cup heavy cream 1 package (10 ounces) frozen peas, thawed 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup 1 tablespoon finely grated lemon zest 1 tablespoon fresh lemon juice ½ cup finely grated Parmesan cheese, plus more for serving (optional) Directions In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired. Cook's Notes Prosciutto is easier to slice when it's cold. Stack slices, and cut crosswise with a sharp knife. Originally appeared: Everyday Food, June 2006 Rate PRINT