Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.
Step 3
Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.
