Lemon Pepper Pappardelle w/ Prosciutto in Pesto sauce

FALL CALLS FOR COMFORT FOOD!  And what better than to fill your tummy with PASTA!! Pappardelle and Bucatini are my favorite pastas. I love a good bolognese or red sauce.  But there is this fabulous restaurant in LA called Pace. Pronounced Pah che. I ate there and had a Lemon Pepper Pappardelle with ham peas in a cream sauce.  It was delicious but too heavy.  Sooooooo here’s my lighter version and depending on how “lemony” you want it…….its in the sauce.  Cuddle up with a glass of vino and ENJOY  xxx.

8 oz package of Lemon Pepper Pappardelle (Trader Joes makes a good one)

4 turns of Olive Oil

2 Tblspns of Butter

1 Tblspn of Truffle Oil (optional, just gives a richness)

1/4 c chopped onion

3 cloves of garlic (pressed)

juice of half of lemon (if you want it really lemony use a whole one)

2 Tblspns of Heavy Cream

3 Tblspns of Pesto

4 pieces of Prosciutto

Grated parmesan cheese

Boil water and roast Prosciutto at 450 for about 8 minutes, watch it, it will burn.  In a pan over medium heat add Oils, butter and onions. Sauté onions until translucent. Add garlic and sauté for a couple minutes. As pasta is cooking to Al Dente, squeeze in lemon juice and stir.  Add pesto, stir and then slowly whisk in cream. Add cooked pasta to pan and stir. RESERVE a little pasta water to make sure sauce is fluid.  Crumble in prosciutto and sprinkle with parmesan cheese.