Fettuccine with Peas, Ricotta and Prosciutto | Williams Sonoma

Name: 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&rsquo;s milk ricotta or<br> well-drained cow&rsquo;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

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Fettuccine with Peas, Ricotta and Prosciutto In spring, when you can find fresh peas and sheep’s milk ricotta at the market, you can assemble this wholesome

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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&rsquo;s milk ricotta or<br> &nbsp; well-drained cow&rsquo;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> &nbsp; cheese