Pasta and Peas in Lemon Cream Sauce
adapted from a recipe found in Bon Appetit magazine, 2003
3 tablespoons (1/4 stick) butter
3-4 large shallots, minced
1 cup chicken broth
1 1/4 cups whipping cream
2 teaspoons lemon zest
1/4 teaspoon cayenne pepper, or more to taste
2 cups fresh or frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
2 tablespoons fresh Meyer lemon juice (I used frozen Meyer juice from last year’s crop of lemons. If using regular lemons, reduce to 1 tablespoon and add 1 Tablespoon orange juice)
16 ounces farfalle or penne pasta
12 thin slices prosciutto, may substitute with crumbled bacon
Shaved Parmesan cheese
Melt butter in large skillet, add shallots and sauté about 2 minutes. Add broth. Simmer over medium heat until mixture is reduced to 1/4 cup, 2-3 minutes. Add cream, lemon zest , and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer t until heated through, stir in mint and lemon juice. Season to taste with salt and pepper.
While preparing sauce, cook pasta al dente, stirring occasionally. Drain; return to pot and toss with sauce.
Divide pasta among serving plates. Drape prosciutto slices on top and sprinkle with shaved Parmesan. This is a wonderful Spring or Summer supper served with crusty French bread and fresh slices of melon or tomato quarters.