- Difficulty
- Easy
- Preparation
- 5 minutes
- Cooking time
- 15 minutes
- Servings
- 4
- 8 oz
- Fresh linguini
- 2 Tbsp
- Butter
- 1 Tbsp
- Fresh lemon zest
- 2 Tbsp
- Flour
- 1 Cup
- 3,25 % Homogenized Milk
- 2 Tbsp
- Freshly squeezed lemon juice
- 2 Tbsp
- Finely grated aged Manchego
- To taste
- Salt
- Fresh ground black pepper
- 3 oz
- Prosciutto, rolled and sliced for garnish
- 1/2 Cup
- Peas
- Fill a 3 qt. stock pot with water, about 2/3 full. Generously salt the water and bring it to a boil.
- Meanwhile, melt the butter in a 2 qt. saucepan over medium heat. Add the lemon zest and cook for 1 minute.
- Whisk the flour into the butter mixture to form a roux. Cook for 2-3 minutes, just until bubbly.
- Whisking, slowly add the milk.
- Once the mixture has thickened, add the lemon juice and the grated Manchego. Season with salt, to taste.
- Drain the pasta. Add it to the lemon cream sauce along with the peas; toss to coat.
- Serve the pasta in wide, shallow bowls, garnished with sliced prosciutto.
