Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time.
Caramelizing the lemon slices softens their acidity and makes them edible, peel and all. Eating them is optional, but highly recommended. The lemons’ tangy, slightly bitter flavor is a bright complement to the rich, salty prosciutto in this recipe.
No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.
Creamy Linguine with Peas, Ham, and Sage - Recipe - FineCooking
Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or substitute another herb, such as thyme or tarragon.