Fettuccine with Peas, Ricotta and Prosciutto | Williams Sonoma

Ingredients

• Fine sea salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 small white onion, finely diced
• 2 cups (10 oz./315 g) fresh or frozen English peas
• Grated zest of 2 lemons
• 1 lb. (500 g) dried fettuccine
• 1/2 cup (4 oz./125 g) lightly packed fresh sheep’s milk ricotta or<br>   well-drained cow’s milk ricotta, at room temperature
• 4 thin slices prosciutto di Parma, cut into thin strips
• 1/2 cup (2 oz./60 g) freshly grated Parmigiano-Reggiano<br>   cheese