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Linguine Snap Peas

A home-style Linguine Snap Peas made with Olive Oil, Sugar Snap Peas, Low Sodium Chicken Broth, and Freshly Grated Parmesan Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 lb
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the linguine and cook until al dente, about 7 to 9 minutes.

3. 3

   Drain and set aside.

4. 4

   Meanwhile, heat the olive oil in a large skillet.

5. 5

   Add the peas and saute for about 3 to 4 minutes.

6. 6

   Add the chicken broth and simmer until the peas are just barely tender, about 3 minutes.

7. 7

   Stir in the lemon zest.

8. 8

   Add the cooked linguine and toss until it is heated through.

9. 9

   Season with salt and pepper.

10. 10

    Divide the pasta evenly among 4 warmed plates or bowls.

11. 11

    Sprinkle with prosciutto and Parmesan cheese.

12. 12

    Serve immediately.