Penne with Prosciutto, Peas and Leeks in Cream Sauce – Rachael Ray

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/3 pound chunk prosciutto di Parma or ends of prosciutto, cut into 1/8- to 1/4-inch dice
• 2 leeks or 4 spring onions, halved and whites and light greens thinly sliced
• 2 large cloves garlic, thinly sliced
• 1 cup freshly shelled spring peas
• Salt and pepper
• 1/4 cup white wine
• 1/2 cup cream
• 1/2 cup Mascarpone
• 1 pound penne
• 1 cup (a few handfuls) grated Parmigiano-Reggiano cheese
• 1/2 cup (combined) flat-leaf parsley and mint, chopped
• 2 teaspoons lemon zest