Ingredients

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

Directions

1. Fill a 3 qt. stock pot with water, about 2/3 full. Generously salt the water and bring it to a boil.
2. Meanwhile, melt the butter in a 2 qt. saucepan over medium heat. Add the lemon zest and cook for 1 minute.
3. Whisk the flour into the butter mixture to form a roux. Cook for 2-3 minutes, just until bubbly.
4. Whisking, slowly add the milk.
5. Once the mixture has thickened, add the lemon juice and the grated Manchego. Season with salt, to taste.
6. Drain the pasta. Add it to the lemon cream sauce along with the peas; toss to coat.
7. Serve the pasta in wide, shallow bowls, garnished with sliced prosciutto.