Pasta with Peas, Proscuitto and Lemon

I have finally shelled my first fresh peas, and I loved it. I just adore doing things for the first time. Matter-of-fact, I am so in love with “firsts” that they often become “lasts” at the same time as I forge towards the next exciting venture . The anticipation of something new, no matter how small, excites me every time. New sensations, smells, colors and memories come with every experience.

Opening the shell of fresh, green peas was no let down. It was such a summer experience, like shucking corn. Sitting outside on a porch, sipping a cold drink and removing edibles from their protective, natural covering seems like about the best thing one can do on a lazy evening.

This recipe is simple and easy for a simple, easy summer meal.

Pasta with Peas, Prosciutto and Lemon
from Bon Appetit, June 2001

1/2 pound angel hair or spaghetti pasta
1/3 cup whipping cream
1 teaspoon grated lemon peel
1 cup shelled fresh peas
4 ounces thinly sliced prosciutto, chopped (about 1 cup)
1/3 cup dry white wine
4 teaspoons fresh lemon juice
1/3 cup grated pecorino Romano or Parmesan cheese (about 1 ounce)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup pasta cooking liquid. Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine, and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten. Season to taste with salt and pepper.