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Fettuccine With Peas, Ricotta And Prosciutto
Ingredients
- Fine sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 small white onion, finely diced
- 2 cups (10 oz./315 g) fresh or frozen English peas
- Grated zest of 2 lemons
- 1 lb. (500 g) dried fettuccine
- 1/2 cup (4 oz./125 g) lightly packed fresh sheep’s milk ricotta or well-drained cow’s milk ricotta, at room temperature
- 4 thin slices prosciutto di Parma, cut into thin strips
- 1/2 cup (2 oz./60 g) freshly grated Parmigiano-Reggiano cheese
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