Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper.