Lemony Fettuccini with Peas and Burrata
Fettuccini, peas, and prosciutto in a lemony sauce. Topped with Burrata.
Ingredients
- 12 ounces egg fettuccini
- 3 tbsp. kosher salt
- ¼ cup extra virgin olive oil
- 4 ounces prosciutto, chopped
- 3 tbsp. minced garlic
- 1 cup frozen peas, defrosted
- ½ tsp. each black pepper and crushed red pepper flakes
- ¼ cup lemon juice
- 1½ cups Pecorino Romano cheese, grated
- 2 tbsp. pasta cooking water
- 4 balls burrata cheese, at room temperature
- 4 lemon wedges
- 1 tbsp. lemon zest
Instructions
- Begin by boiling a large pot of water for the pasta. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
- In a large skillet, heat the olive oil on low heat. Add the garlic and cook for three minutes. Add the prosciutto, peas, and peppers and cook for two more minutes.
- Drain the pasta and add it to the skillet long with the reserved pasta water, the lemon juice, and the cheese.
- Top each portion with a ball of Burrata cheese, more Pecorino, the lemon zest, and some lemon wedges.
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