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Mother's Day Lunch

Celebrate spring and mom with a bright and delicious creamy pappardelle with peas and prosciutto

  • 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
  1. 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.
  2. 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.
  3. Serves four.