Creamy Ricotta Shells with Peas and Prosciutto

Ingredients

• 1 cup whole milk ricotta cheese
• 1/2 cup Parmesean cheese, grated
• 2 tablespoons unsalted butter, cut into pieces
• salt and pepper, to your taste
• 4 ounces thinly sliced prosciutto, cut into 1/4 inch strips (Bacon will work just as well if you don't have any prosciutto around)
• 1 tablespoon extra-virgin olive oil
• 1 white onion, minced
• garlic cloves, minced (The original recipe calls for 2, but since I like a strong garlic flavor, I usually use 3 or 4. Go with your preferences on this!)
• 1 pound small pasta shells (Again, this can be dependent on whatever type of pasta you have lying around; the shell shape is fun, but any other type will work just as well)
• 2 cups frozen peas
• 1 tablespoon freshly squeezed lemon juice

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