I’m usually really good at sourcing all of my recipes. I’ve been making this since 2007; I printed it off of the now defunct Recipezaar website. There seem to versions of this recipe all over the web- the only adaption I’ve made is adding an entire bag of frozen peas. While this recipe is delicious, it’s not the most healthy recipe and my efforts to cut the amount of cream have been unsuccessful. Enjoy and thank you to whoever is the source of this fantastic dish!
- 2 Tbs. butter
- 3 shallots minced (preferably large)
- 3/4 cup chicken broth
- 1 cup heavy whipping cream
- 2 tsp. lemon zest- zested with microplane
- 1 tsp. orange zest
- 1/4 tsp. cayenne pepper
- 1 bag (16 oz.) frozen peas
- 2 tsp. fresh mint leaves, sliced
- juice of one lemon
- 1 lb. pasta of your choice (I prefer orecchiette or fusilli)
- 1/2 lb. prosciutto, shredded
In a large saute pan melt butter over medium high heat. Add shallots and saute for two minutes until translucent. Add chicken broth and simmer until the broth reduces to about 1/4 cup. This should take roughly two minutes. Meanwhile, in a pot of boiling, salted water- add pasta and cook according to package directions. Return your attention to the saute pan, add cayenne, lemon & orange zests, and cream. Simmer and allow sauce to thicken. This should take about 3 min. Add peas and heat through. Stir in mint and lemon juice and turn heat to low. Add prosciutto. Turn off heat. Strain pasta and add to sauce in saute pan, sprinkle with fresh parmesan and freshly ground pepper. Enjoy!