My husband will pretty much tell me anything I make for dinner is good. He always has a healthy appetite, so he eats second helpings almost every night. However, I know dinner's really good when he tells me how good it is multiple times. Tonight's meal was one of those times. The mixture of the lemon with cream took the dish to another level.
I made a few substitutions noted below for what I had in my fridge and pantry. I used green beans instead of peas because we had received so many green beans from our summer CSA that I blanched and froze them several bags. Now we're enjoying summer produce deep into autumn!
Pasta with Lemon Cream and Prosciutto
Adapted from Bon Appetit via epicurious