Name: Linguini with peas, prosciutto and lemon cream sauce
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 8 oz - Fresh linguini; 2 Tbsp - Butter; 1 Tbsp - Fresh lemon zest; 2 Tbsp - Flour; 1 Cup - a2 Milk® Whole; 2 Tbsp - Freshly squeezed lemon juice; 2 Tbsp - Finely grated aged Manchego; Salt, To taste; Fresh ground black pepper; 3 oz - Prosciutto, rolled and sliced for garnish; 1/2 Cup - Peas

Linguini with peas, prosciutto and lemon cream sauce

Difficulty

Easy

Preparation

5 mins

Cooking time

15 mins

Servings

8 oz - Fresh linguini

2 Tbsp - Butter

1 Tbsp - Fresh lemon zest

2 Tbsp - Flour

1 Cup - a2 Milk® Whole

2 Tbsp - Freshly squeezed lemon juice

2 Tbsp - Finely grated aged Manchego

Salt, To taste

Fresh ground black pepper

3 oz - Prosciutto, rolled and sliced for garnish

1/2 Cup - Peas

Directions

Fill a 3 qt. stock pot with water, about 2/3 full. Generously salt the water and bring it to a boil.
Meanwhile, melt the butter in a 2 qt. saucepan over medium heat. Add the lemon zest and cook for 1 minute.
Whisk the flour into the butter mixture to form a roux. Cook for 2-3 minutes, just until bubbly.
Whisking, slowly add the milk.
Once the mixture has thickened, add the lemon juice and the grated Manchego. Season with salt, to taste.
Drain the pasta. Add it to the lemon cream sauce along with the peas; toss to coat.
Serve the pasta in wide, shallow bowls, garnished with sliced prosciutto.