Simple, easy and so delightful, one cannot help but ask for more Farfalle with Peas and Prosciutto; a truly refined pasta creation. Perfect for springtime dinners.
Faralle with Peas and Prosciutto

Farfalle with Peas and Prosciutto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 1 large yellow onion; halved, sliced thin
  • 1 package frozen petite peas (10 ounces)
  • 1/2 Cup water
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 pound dried farfalle
  • 2 ounces prosciutto; minced
  • 2 Tablespoons minced fresh flat-leaf parsley
  • 2 Tablespoons unsalted butter
  • 3/4 Cup grated Parmigiano-Reggiano cheese
Instructions
  1. In a large saute pan over medium heat, warm the olive oil. Add the onion and saute until it is soft and beginning to caramelize, about 15 minutes. Add the peas and water, and season with salt and pepper. Bring to a simmer and cook, uncovered, stirring often, until the peas have thawed, about 5 minutes. Remove from the heat.
  2. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions.
  3. While the pasta is cooking, reheat the pea mixture gently over low heat. Stir in the prosciutto and parsley.
  4. Drain the pasta and return it to the warm pot. Add the butter and toss until it melts. Add the pea mixture and toss again.
  5. Divide among warmed dishes. Top each portion with a little of the cheese. Pass the remaining cheese at the table.
Notes
This recipe yields 4 to 6 servings.

Comments: Make this easy pasta the centerpiece of a light spring or summer meal. Vegetarians can leave out the prosciutto, and the results will still be delicious.

Per Serving (excluding unknown items): 100 Calories; 9g Fat (81.7% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 257mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

NOTES: Recipe adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books)

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