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Ingredients

• 1 pound  dried pasta, such as orecchiette or penne
• 1 pound  arugula (about 4 small bunches)
• 6 tablespoons  unsalted butter
• 3 cloves  garlic, minced
• 1 pound  fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
•   Kosher salt and freshly ground black pepper
• 3 tablespoons  olive oil
• 10   thin slices prosciutto, diced (6 to 7 ounces)
• 2 tablespoons  fresh lemon juice
• 1/4 cup  freshly grated Parmigiano Reggiano; plus 3/4 cup shavings for garnish
• 2 tablespoons  chopped fresh flat-leaf parsley

Description

Use A Sharp Vegetable Peeler For The Parmigiano Shavings.

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