Spring Pea & Lemon Pasta

Imagine a sunny morning at the farmer's market, walking through the flowers and vegetables with the smell of fresh Spring in the air - that's this dish's vibe.

INGREDIENTS:

• 1 16 oz package of spaghetti

• 1 bag of peas (frozen or fresh are fine)

• 1 cup spinach

• 2 tbsp of olive oil

• 2 cloves of garlic

• 1/3 cup of grated parmesan cheese

• Zest of 1 lemon

• Juice of 1/2 lemon

• 2 tbsp butter

• 5 slices of proscuitto

• 3/4 cup of reserved pasta water

• salt

• pepper

• grated parmesan cheese for garnish

• finely chopped chives for garnish

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees.

2. Line a baking sheet with parchment paper. Gently lay the prosciutto slices on the baking sheet, being careful not to overlap them.

3. Bake the prosciutto in the oven for 10-12 minutes until they are crispy. Set aside to cool completely.

4. Bring a large pot of water to a boil.

5. Place peas, spinach, and garlic cloves in the pot and boil for 5-8 minutes.

6. Gently remove the peas, spinach, and garlic and place in a blender with olive oil, salt, and pepper. Blend until a smooth sauce forms.

7. Return water to a boil, salt, and place spaghetti in the pot. Cook per package's instructions.

8. In a large skillet or shallow pan over medium-low heat, pour in blended pea and spinach mixture. Add lemon zest, lemon, juice, and 1/3 cup of grated parmesan cheese. Stir until combined. Taste for salt or pepper.

9. Once pasta is ready, carefully add pasta to the sauce along with reserved pasta water and butter. Stir gently until a glossy sauce forms.

10. To plate, spoon pasta into a shallow bowl. Garnish with grated parmesan cheese, gently crushed prosciutto slices, chives, and a drizzle of olive oil.

    
    

    **Perfectly paired with a crisp rosé like La Vieille Ferme aka the "Chicken Wine"