shells and peasI can’t believe I haven’t posted this recipe before. I make this for dinner all the time, probably 2 or 3 times a month at least. It’s so easy and fast, but it’s more interesting than pasta with tomato sauce. Again, this is another one from The America’s Test Kitchen Cookbook. One day I will probably run out of recipes to make from this book, but by then there will¬†hopefully be a new volume.

Creamy Shells with Peas and Prosciutto)

1 cup whole milk ricotta cheese
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons unsalted butter, cut into 8 pieces
Salt and pepper
4 ounces thinly sliced prosciutto, cut into 1/4 strips (I don’t really measure this, but we use a pretty liberal amount of prosciutto)
1 tablespoon extra virgin olive oil
1 onion, minced (I like red onion for this)
2 garlic cloves, minced
1 pound small pasta shells (I actually use medium shells, the small ones are hard to get on a fork)
2 cups frozen peas (I probably only use 1 cup)
1 tablespoon fresh lemon juice

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