Fettuccine With Peas And Mint

• 1 cup shelled fresh peas
• 1 tablespoon butter
• 13 cup finely chopped onion
• 2 ounces prosciutto, finely minced
• 1 1/2 cups heavy cream
• 2 tablespoons coarsely chopped fresh mint
• 3/4 pound fresh fettuccine
• Salt and freshly ground black pepper
• 3 tablespoons freshly grated Parmesan cheese

1. Bring a large pot of water to a boil.
2. Place the shelled peas in a sieve or a small colander and hold in the boiling water (with the rim of the sieve above the water so the peas do not float out) two to three minutes, to blanch the peas.
3. Heat the butter in a large skillet.
4. Saute the onion and prosciutto for a couple of minutes, then add the peas and the cream.
5. Bring to a simmer, add the mint and remove from heat.
6. Boil the fetuccine for one to three minutes (the softer it is the less time it takes), drain it and add it to the skillet with the sauce.
7. Heat, stirring, season with salt and pepper to taste, sprinkle with cheese and serve.

fresh peas, butter, onion, heavy cream, fresh mint, fresh fettuccine, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/7638 (may not work)