Pasta w Leeks and Prosciutto

• 2 Leeks, washed, white and green parts sliced
• Zest of 1 large lemon
• 4 TB TB olive oil
• 4 TB butter, divided
• 1 lb fresh pasta
• 1-2 C frozen peas
• 7 oz prosciutto ( 2 packages), torn
• 1 C. parmesan or pecorino

1. Saute leeks in oil and  2 TB. butter until just starting to caramelize. Add zest of 1 lemon.
2. Cook pasta in salted water. Drain, reserving 2 C water.
3. Add pasta to leeks, toss with 2 TB butter, reserved water, peas until silky. Add an extra glug of olive oil because you can.
4. Off heat, add prosciutto and parmesan and cracked black pepper.