Lemon Ricotta Pasta with Prosciutto and Pea Shoots
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 servings
A fresh and cheesy pasta, flavoured with lemon and served with torn prosciutto and pea shoots.
- 9 oz pappardelle pasta
- 1/2 cup green onion diced
- 1 1/2 cups ricotta
- 1 1/2 tsp salt
- 2 Tbsp lemon zest
- 1/3 cup fresh lemon juice about 2 large lemons
- 2 Tbsp butter
- 4 slices prosciutto torn into thin pieces
- 1/4 cup parsley chopped
- Reserved green onion
- Handful pea shoots
- Parmesan cheese
Boil pasta in salted water according to package directions, RESERVING 1 CUP OF THE PASTA BOILING WATER before draining.
In a small bowl, stir together the ricotta, salt, pepper, lemon zest and lemon juice. Set aside.
Melt the butter in a skillet over medium heat. Add about 2/3 of the green onion and cook, stirring, for about 1 minute. Add the ricotta mixture and stir to combine. Turn off heat until pasta is ready.
When pasta is cooked and drained, add to skillet with ricotta. Heat over medium heat, tossing, and adding some of the reserved pasta water as needed, to loosen the sauce, until warmed. Add prosciutto and parsley. Toss to combine.
Serve garnished with pea shoots, reserved green onion and a shaving of Parmesan cheese, if desired.
Calories: 667kcal | Carbohydrates: 68g | Protein: 27g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 1428mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 25.4mg | Calcium: 309mg | Iron: 2.6mg