Shells with Ricotta, Peas and Prosciutto

Serves 4
While any ricotta can be used in this recipe, it pays to use a high-quality cheese rather that the typically watery supermarket brands. Look for fresh, creamy (not curdy) ricotta at an Italian grocer, gourmet market, or specialty cheese shop. This dish calls for a lot of black pepper, but the heat works well with the mild, creamy cheese.

Bring 4 quarts water to a roiling boil. While the water is boiling place:

1 c whole milk ricotta
½ c grated parmesan
2 T unsalted butter, cut into 8 pieces
Salt and pepper

In a bowl large enough to hold pasta and set aside. Heat

1 T extra-virgin olive oil
½ lb. thinly sliced proscuitto, cut into 1/4" strips

in a medium, non-stick skillet over medium-high heat, stirring occasionally until prosciutto is well browned and crisp, 4-5 minutes. Transfer to a place lined with paper towels. Add

1 medium onion, chopped fine

to pan, reduce heat to medium and cook until lightly golden, about 3 minutes. Add

2 medium cloves garlic, minced

and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta. Add

1 T salt
1 lb small shells or penne

to boiling water. Cook until pasta is about one minute from being done and add

2 c frozen peas

Continue to cook until peas are warmed through and pasta is done. Reserve one cup cooking water, drain pasta and peas, add

½ c reserved cooking water
1 T lemon juice

to ricotta mixture and whisk until smooth. Add pasta and peas and toss to coat, adding more reserve cooking water as necessary to moisten pasta. Season with salt and pepper. Garnish with prosciutto.