Shells with Ricotta, Peas, and Prosciutto

Name: Shells with Ricotta, Peas, and Prosciutto
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1 cup, whole-milk ricotta; 1/2 cup, grated Parmesan cheese; 2 tablespoons, unsalted butter, cut into 8 pieces; , Salt and ground black pepper; 1 tablespoon, extra-virgin olive oil; 1/4 pound, thinly sliced prosciutto, cut into 1/4-inch strips; 1 , medium onion, chopped fine; 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 1 pound, small pasta shells; 2 cups, frozen peas; 1 tablespoon, fresh lemon juice

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

This dish combines pasta shells with creamy ricotta, sweet peas, and intense prosciutto. It should be a simple matter of assembling the ingredients. But as with most simple dishes the details really matter.

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

To get a smooth sauce to evenly coat our pasta in our shells with ricotta, peas, and prosciutto recipe, we whisked the ricotta with a small amount of reserved pasta water. Adding grated Parmesan restored some of the flavor that the water di...

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