Family-friendly eats? YOU GOT THIS

Bestselling cookbook author and social media star Diane Morrisey shares simple, satisfying recipes your whole gang will enjoy

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Pappardelle, Peas and Prosciutto

Crispy prosciutto makes Diane's fresh spring pasta a true crowd pleaser!

1 Tbs. plus 2 tsp. olive oil

3 oz. thinly sliced prosciutto

½ yellow onion, chopped

1 garlic clove, finely chopped

Kosher salt

1 (8.8-oz.) package pappardelle

1½ cups frozen peas, thawed

¼ cup heavy cream

¼ cup freshly grated Parmigiano Reggiano, plus more for serving

Finely grated zest of 1 lemon

Freshly ground black pepper

2 Tbs. finely chopped fresh parsley

Heat 1 tsp. oil in nonstick skillet over medium-high heat. In batches, add prosciutto and cook, turning once, until crispy, 4 min. Transfer to paper towels to cool, then crumble. Return skillet to medium heat. Add 1 Tbs. oil, onion and garlic and cook, stirring, until tender, 4 min. Remove from heat.

Bring large pot salted water to boil over high. Add pappardelle and cook until al dente as per pkg. directions, stirring occasionally. Reserve ½ cup pasta cooking water. Drain pasta; return to pot. Drizzle and toss with 1 tsp. oil; keep warm.

Add peas and ¼ cup pasta water to onion mixture; bring to a boil over high heat. Reduce heat to medium and cook until peas are heated through, about 1 min. Stir in cream, Parmigiano and lemon zest and bring to boil over high. Boil until slightly reduced, about 2 min. Season with salt and pepper. Reduce heat to very low. Add pasta and parsley and toss just to coat—do not overcook. For thinner sauce, mix in bit more pasta water. Divide among bowls; top with prosciutto and parsley. Serve with additional Parmigiano.

Servings: 4. Active time: 20 min. Total time: 30 min.

Chicken & Vegetable Shepherd's Pie

This family favorite starts with rotisserie chicken

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