Fusilli with Prosciutto and Peas

Fusilli with Prosciutto and Peas

Serves 3-4

•1 lb. Fusilli Pasta
•3 tbsp. Butter
•2 shallots finely chopped
•10-12 slices prosciutto, cut into thin strips
•1 cup heavy cream
•½ cup chicken broth
•1 cup frozen green Peas, thawed
•1 lemon, zested and juiced
•½ cup Grana Padano Cheese
•Salt and Pepper

1.In a large pot of boiling salted water, cook pasta until al dente.

2.Meanwhile in a large skillet, melt butter over medium-low heat; add shallots and cook until softened, about 3-4 minutes. Add prosciutto and cook for another minute. Add cream, chicken broth, bring to a boil, and reduce by 1/3. Adjust seasoning with salt and pepper.

3.Stir in peas, lemon zest and juice. Add enough reserved pasta water to thin sauce as desired.

4.Add pasta, Parmesan, and season with salt and pepper. Serve immediately; top with additional Parmesan, if desired.