This is one of the quickest and most satisfying pasta recipes you can make. Prosciutto is easier to slice when it’s cold; stack slices, and cut crosswise with a sharp knife.

　　

Ingredients

Serves 4

　　Coarse salt and fresh ground pepper

　　12 ounces fettuccine

　　1 tablespoon butter

　　1 large shallot, finely chopped (1/4 cup)

　　1/4 cup heavy cream

　　1 package (10 ounces) frozen peas, thawed

　　8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise (about 1 cup)

　　1 tablespoon finely grated lemon zest

　　1 tablespoon fresh lemon juice

　　1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

　　

Step 1

In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water; drain the pasta and return it to the pot.

　　

Step 2

Meanwhile, make the sauce: In a large skillet, melt the butter over medium-low heat; add the shallot and cook until softened, about 5 minutes. Add the cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until the peas are heated through, 3 to 4 minutes.

　　

Step 3

Stir in the lemon zest and juice. Pour the sauce over the pasta; add the Parmesan, and season generously with salt and pepper. Add enough of the reserved pasta water to thin the sauce as desired. Serve immediately; top with additional Parmesan, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.