Easter Linguini

8 ounces linguine
2 tablespoons unsalted butter
1 cup ham, cut into strips
1 garlic clove, minced
1/2 cup heavy cream
1 cup peas
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Lemon zest, a few gratings

Cook linguini according to package directions. During the last two minutes of cooking, toss in peas. Drain peas and pasta, reserving 1/2 cup pasta water. Return peas and pasta to pan.

While pasta is cooking, melt butter in a 9-inch sauté pan. Gently sauté ham. Stir in garlic, cook for one minute. Stir in heavy cream, allow to simmer until thickened.

Pour cream sauce over linguini and peas, add parsley, Parmesan cheese, freshly ground pepper, and the lemon zest. Toss to coat. If sauce needs thinning, add pasta water a tablespoon at a time, until it reaches desired thickness. Serve immediately.

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