Tips to get you started:

· I use organic frozen sweet peas and leave them on the counter as I cook, so they aren’t completely frozen when they hit the pan.

· I use parmigiana reggiano cheese from Costco, I love its nutty flavor and minerality, if you choose a different type of parmesan cheese you will want to monitor closely for saltiness as you make the dish.

· This dish can be made vegetarian by omitting the prosciutto, and vegan by substituting vegan butter and non-dairy cream in addition to omitting the prosciutto.

 Prep time: 10-15 minutes

Cooking time: 20-25 minutes

Serves: 6

Ingredients:

8 Garlic cloves, sliced thinly

3 1/2 Cups green onions, chopped

1/2 Cup peppermint, roughly chopped

1 Teaspoon fresh lemon zest

1 Teaspoon fresh lemon juice

12 Oz Dry Sfoglini pasta

1/3 Cup salted Kerrygold butter

3/4 Cup heavy cream

1 3/4 Cup sweet peas

2 Oz. Prosciutto, torn into medium/bite sized shreds

1/4 Cup finely grated parmigiano reggiano cheese

Sea salt to taste

Part one: In a large pot, bring salted water to a rolling boil and add the pasta. Cook per package directions, until the pasta is just al dente. Using a colander, drain the water and then rinse the pasta briefly with cold water to stop cooking. Set aside.

Part two: In a medium saucepan, combine the cream, green onions and 4 of the garlic cloves. Bring this mixture just to a boil and allow to boil for 1-2 minutes. Remove from heat. Being mindful of heat, using a blender or food processor, blend this mixture until smooth (be sure to safely cover and hold the cover in place as you work, so that it doesn’t blow it’s top!). Set aside.

Part three: In a large frying pan over medium-high heat, melt the butter. To the melted butter, add the remaining garlic and prosciutto and cook until the garlic becomes fragrant, about one minute. To the butter mixture, add your reserved pasta, cream sauce, peas and bring to a simmer. Once this mixture reaches a simmer, turn off the heat.

Part four: Stir the parmigiano reggiano, lemon juice, lemon zest and mint into the pasta mixture, adding any salt to your taste and serve immediately.

Serving suggestions: I enjoy this recipe as a one dish wonder, paired with a glass of pinot grigio or sparkling lemon water.

Tiny chefs in the house? They can help:

· Pull the mint leaves from the stems

· Measure ingredients

· Tear up the prosciutto

Nutrition information:

Total Calories: 481

Total Fat: 19 g

Cholesterol: 54 mg

Sodium: 826 mg

Total Carbohydrates: 63 g

Sugars: 18 g

Protein: 17 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.