Angel Hair Pasta with Peas, Prosciutto, and Lemon

• 1/2 pound angel hair pasta
• 1/3 cup whipping cream
• 1 teaspoon grated lemon peel
• 1 cup shelled fresh peas or frozen petite peas
• 4 ounces thinly sliced prosciutto, chopped (about 1 cup)
• 1/3 cup dry white wine
• 4 teaspoons fresh lemon juice
• 1/3 cup grated pecorino Romano cheese (about 1 ounce)

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
2. Drain; reserve 3/4 cup pasta cooking liquid.
3. Simmer cream and lemon peel in heavy large skillet over medium heat until slightly reduced, about 1 minute.
4. Stir in peas, prosciutto, wine, and lemon juice.
5. Simmer 2 minutes.
6. Add pasta and cheese and toss to coat, adding enough pasta cooking liquid to moisten.
7. Season to taste with salt and pepper.

pasta, whipping cream, fresh peas, white wine, lemon juice, romano cheese

Taken from www.epicurious.com/recipes/food/views/angel-hair-pasta-with-peas-prosciutto-and-lemon-105173 (may not work)