Recipe Archives->Pasta->Linguine Snap Peas

Linguine with Sugar Snap Peas and Prosciutto
serves: 4

1 lb. linguine
2 tablespoons olive oil
1 pound sugar snap peas
1 cup low-sodium chicken broth
zest of 1 lemon
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
4 thin slices prosciutto, cut into thin strips

Bring a large pot of salted water to a boil. Add the linguine and
cook until al dente, about 7 to 9 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet. Add the peas and
saute for about 3 to 4 minutes. Add the chicken broth and simmer
until the peas are just barely tender, about 3 minutes. Stir in the
lemon zest. Add the cooked linguine and toss until it is heated
through. Season with salt and pepper. Divide the pasta evenly among
4 warmed plates or bowls. Sprinkle with prosciutto and Parmesan
cheese. Serve immediately.

Printable version: linguine-snap-peas.txt.