Linguini with peas, prosciutto and lemon cream sauce

Linguini with peas, prosciutto and lemon cream sauce

5 minutes
Cooking time
15 minutes
8 oz

Fresh linguini

2 Tbsp


1 Tbsp

Fresh lemon zest

2 Tbsp


1 Cup

a2 Milk® Whole

2 Tbsp

Freshly squeezed lemon juice

2 Tbsp

Finely grated aged Manchego

To taste


Fresh ground black pepper

3 oz

Prosciutto, rolled and sliced for garnish

  1. Fill a 3 qt. stock pot with water, about 2/3 full. Generously salt the water and bring it to a boil.
  2. Meanwhile, melt the butter in a 2 qt. saucepan over medium heat. Add the lemon zest and cook for 1 minute.
  3. Whisk the flour into the butter mixture to form a roux. Cook for 2-3 minutes, just until bubbly.
  4. Whisking, slowly add the milk.
  5. Once the mixture has thickened, add the lemon juice and the grated Manchego. Season with salt, to taste.
  6. Drain the pasta. Add it to the lemon cream sauce along with the peas; toss to coat.
  7. Serve the pasta in wide, shallow bowls, garnished with sliced prosciutto.
Serving Size 1 cup pasta + sauce
Total Carbohydrate
Total Fat

Amount per serving% Daily Value*
Total Fat 9g12%
Saturated Fat 4.5g23%
Trans fat 0g
Cholesterol 35mg12%
Sodium 670mg29%
Total Carbohydrate 52g19%
Dietary Fibre 3g11%
Total Sugars 5g
Includes 0g Added Sugars0%
Protein 18g
Vitamin D 1mcg6%
Calcium 154mg10%
Iron 3mg15%
Potassium 332mg8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Wheat, Milk

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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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