- 10-12 oz pappardelle pasta
- 1 cup frozen peas, semi-thawed
- 3 oz prosciutto, torn
- 2.5 cups milk
- 5 cloves garlic, minced
- 1 lemon, zested and juiced
- Coarse salt
- Fresh mint
- Heat olive oil in a wide skillet over medium heat. Add garlic and sauté about 30 seconds, until fragrant. Add milk and a pinch of salt. Bring to a light simmer and add pasta. On medium heat, stir the pasta until tender, five to ten minutes. Add peas and simmer two minutes, until they have warmed through.
- Off the heat, taste it. Add another pinch of salt, along with lemon zest and juice. Tuck in prosciutto, and top with parmesan cheese and mint leaves.
- Serves four.