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BUCATINI, PEAS AND PROSCIUTTO

 2 cups SHELLED ENGLISH PEAS
 6 oz PROSCIUTTO OR SERRANO HAM
 ZEST OF 1 LEMON PLUS JUICE
 1 cup FRESH RICOTTA
 1 cup FRESHLY-GRATED PARMESAN
 1 PACKAGE OF IMPORTED BUCATINI
 FRESH CHIVES
1

SET A LARGE POT OF WATER ON TO BOIL. SALT GENEROUSLY.

SHELL THE PEAS. YOU SHOULD HAVE AROUND 2 CUPS.

ROLL UP THE PROSCIUTTO LIKE A CARPET AND CUT CROSSWISE IN 1/4-INCH STRIPS.

REMOVE THE LEMON ZEST WITH A FINE GRATER OR A MICROPLANE. SQUEEZE THE LEMON THROUGH A STRAINER INTO A BOWL.

GRATE ABOUT 1 CUP OF PARMESAN CHEESE.

PUT IN THE BUCATINI AND BOIL TILL IT'S AL DENTE. SCOOP OUT A CUP OF PASTA WATER TOWARDS THE END OF THE COOKING. SET ASIDE.

DRAIN THE PASTA AND RETURN THE POT TO THE STOVE ON A MEDIUM LOW FLAME.

ADD A SPLASH OF OLIVE OIL AND ABOUT 4 TBSPS OF BUTTER. WHEN THE BUTTER MELTS TOSS IN THE PROSCIUTTO. STIR FOR 30 SECONDS.

TOSS IN THE PEAS, 1/2 CUP OF PASTA WATER, LEMON JUICE, LEMON ZEST, 1 CUP OF RICOTTA, AND FINALLY, THE BUCATINI.

SEASON WITH A PINCH OF SALT AND A GENEROUS GRINDING OF PEPPER.

STIR VIGOROUSLY. THE LIQUID WILL BEGIN TO EVAPORATE AND THE SAUCE THICKEN. ADD 1/2 CUP OF PARMESAN AND CONTINUE STIRRING UNTIL THE PASTA ACHIEVES A CREAMY CONSISTENCY. IF IT GETS TOO DRY ADD A BIT MORE PASTA WATER.

EMPTY INTO A WARM SERVING BOWL AND SCATTER WITH CHOPPED CHIVES.

SERVES 4