ANGEL HAIR PASTA WITH PEAS, PROSCIUTTO AND LEMON
2 SERVINGS; CAN BE DOUBLED 

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)

Cook pasta in large pot of boiling salted water until tender but still 
firm to bite. Drain; reselve 3/4% cup pasta cooking liquid.

Simmer cream and lemon peel in heavy large skillet over medium heat 
until slightly reduced, about 1 minute. Stir in peas, prosciutto, wine 
and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss 
to coat, adding enough pasta cooking liquid to moisten. 
Season to taste with salt and pepper.