4 cups cut pasta of your choice (cavatelli, farfalle or gemelli)
1 cup green peas, frozen
1 cup cooking water
Zest from 1 lemon
½ cup ricotta cheese
Freshly grated parmesan cheese, to taste (optional)
Freshly ground salt and pepper
In a large frying pan, heat the oil over medium heat. Fry the diced Prosciutto for 2 to 4 minutes or until it starts to turn golden. Add the green onions, pepper flakes and asparagus and continue cooking for 3 to 5 minutes, stirring often. Season with salt and pepper. Set aside.
In the meantime, in a saucepan of boiling salted water, cook the pasta according to the package instructions. Two minutes before cooking ends, add the green peas and continue cooking. Drain well while setting aside 1 cup of the cooking water.
Add the pasta, peas, ¼ cup of the cooking water (more if needed). Stir well and continue stirring while cooking until the mixture has a creamy texture. Add more cooking water if needed.
Remove from heat, add the lemon zest and stir well. Garnish with ricotta, parmesan, and a drizzle of olive oil (to taste). Serve immediately.