Pasta with prosciutto, peas, a cream + mascarpone cheese sauce, topped with lemon zest, scallions and pea shoots dressed in lemon and olive oil.
Serves 2: In a medium pot, cook ½ lb. of pasta of your choice according to package directions. With about 4-5 minutes left of the al dente cooking time, add about a cup of thawed from-frozen or fresh-shelled peas. Bring water back to boil and cook the pasta and peas together for the remaining time. Drain, reserve and set aside about a cup of pasta water. Return pasta and peas back to the pot, reduce heat to very low and add about ½ cup of mascarpone cheese (Italian cream cheese), a generous drizzle of cream and a dash of nutmeg. Cover for about a minute, then give everything a stir. The mascarpone should be melting and coating the pasta + peas in a sort-of sauce. If things look a bit dry, add some pasta water (and/or more cream) and stir to combine. Salt and pepper to taste.
Meanwhile, toss a handful of pea shoots with a squeeze of lemon juice and a dash of olive oil. Set aside. Transfer pasta + peas onto a serving dish. Add on prosciutto, scallions, lemon zest, Aleppo chili pepper flakes and top with dressed pea shoots.