Lemon Ricotta Pasta Bowl with Peas & Prosciutto
Ingredients:
1 pound pasta (such as fettuccine, linguine, or tagliatelle)
1 tablespoon olive oil
4 ounces prosciutto, thinly sliced and roughly chopped
1 cup frozen peas
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice (about 1 large lemon)
1 tablespoon lemon zest (about 1 large lemon)
2 cloves garlic, minced
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
Optional: Red pepper flakes for a touch of heat
Instructions:
1. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crispy, about 3-5 minutes. Remove the prosciutto from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the frozen peas to the skillet and cook until heated through and slightly tender, about 2-3 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. In a large bowl, combine the cooked pasta, peas and prosciutto mixture, ricotta cheese, Parmesan cheese, lemon juice, lemon zest, and chopped basil.
5. Season with salt and pepper to taste. If you desire a spicier dish, add a pinch of red pepper flakes at this point.
6. Add a little of the reserved pasta water to the bowl, a tablespoon at a time, until you reach your desired consistency. The pasta water will help create a creamy sauce and coat the pasta evenly. Start with a small amount and add more as needed.
7. Gently toss everything together until well combined.
8. Serve immediately and enjoy!