1 medium yellow onion, finely chopped
1 tablespoon extra virgin olive oil
1 bag (10-ounce) sweet peas, Cascadian Farm®
5 slices prosciutto, chopped
1 packet (1.6-ounce) Alfredo sauce mix, Knorr®
1 1⁄2 cups milk
1⁄2 cup cream
1 lemon, zested and finely chopped
1⁄2 cup shredded Parmigiano-Reggiano cheese
1 box (16-ounce) fettuccine, cooked according to package directions
1⁄4 cup finely chopped fresh flat-leaf parsley
In a large skillet, over medium-high heat, cook and stir onion in hot oil for 5 minutes or until translucent. Add peas and prosciutto and cook for 5 more minutes.
In a small bowl, combine the sauce mix, milk, and cream; mix well. Add to skillet. Bring to a boil; simmer for 2 minutes or until the sauce thickens, stirring constantly. Add the lemon zest and cheese. Toss sauce with the cooked pasta. Sprinkle each serving with parsley.