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